Turkey Time Notes
The consumption of turkey has more than doubled in the last twenty years. Many health conscious consumers realize that turkey is very low in fat, especially without the skin. Turkey has many of the nutrients found in meat, but is low in calories. Turkey is now available in many more convenient forms than it was two decades ago. However, this is the time of year when a larger number of people will be preparing a turkey dinner.
Turkey has many health benefits, but like any high protein food, it needs to be handled properly to prevent food borne illness. This means that the turkey should be kept colder than 45 F. or hotter than 140 F. to prevent the growth of dangerous microorganisms. Even at refrigerator temperatures fresh turkey should only be kept two days and cooked turkey three to four days. If the turkey cannot be used in the recommended time, it should be frozen for longer storage.
Frozen turkey should be thawed in the refrigerator, in cold water, or in the microwave to make sure it is not in the dangerous temperature zone too long. In the refrigerator allow one day for every four pounds of turkey. Place the turkey on a plate or a pan with sides to prevent juice from dripping onto other foods as it thaws. Thawing in the refrigerator keeps the outside portion of the meat cold, while the inside is thawing. Defrosting in the microwave helps the turkey to thaw quickly enough that the time at hazardous temperatures is limited. After the turkey is thawed in the microwave, it should be cooked immediately. If it is too late to defrost the turkey in the refrigerator, and it won’t fit into the microwave, then cold water thawing is the safest option. Make sure the sink or a large pan is very clean, and the turkey is sealed in plastic. Cover the turkey with cold water, and change the water every half hour until the turkey is thawed.
It is best when cooking or cooling down to get the turkey out of the dangerous temperature zone as quickly as possible. The suggested cooking temperature for turkey is 325 F. When a turkey is cooked at a much lower temperature, it stays in the temperature range that promotes the growth of bacteria for an excessive amount of time. Some people like to cook the turkey on a very low temperature all night, and this could provide an extended amount of time that allows the growth of dangerous bacteria. Most of the actual bacteria would be killed if the turkey was brought up to the suggested 180 F., but some microorganisms produce toxins that are difficult to destroy even with heat. This means that even though the bacteria are destroyed by the heat, if certain types of bacteria were present the toxins that they produced could still make anyone that eats the turkey ill. The turkey may also remain in the dangerous zone too long or cook incompletely if the turkey is not completely thawed before cooking.
The best way to determine if the turkey is thoroughly cooked is to use a thermometer that is placed in the thickest part of the thigh, without touching a bone. If no thermometer is available, follow the roasting time on the packaging. After the roasting time, the juices should be clear after the turkey is poked several times with a fork. Using a paper towel to protect your hand, move the leg up and down to see if it moves easily. When the leg moves easily and the juices are clear, it is done. The turkey should not be stuffed if there is no thermometer available to see if the stuffing closest to the center of the turkey has reached 170 F.
Two hours at room temperature is the maximum to prevent enough microorganism growth to make people sick. The turkey should be cooled as quickly as possible after the meal. When cooling the cooked turkey, put it in shallow containers, and cool it down quickly.
The bacterial growth can occur even when the turkey is in the refrigerator if the cool air does not reach all of the meat in a short time. Enjoy your special occasions and celebrations this holiday season. Following the guidelines here should give you the assurance that the turkey will not produce food borne illness.
For food or nutrition questions, please contact me at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
Where is the dietary fiber?
There are two types of dietary fiber, however all dietary fiber is from plant products. Both types of fiber are beneficial to health, but they have very different functions. The soluble fiber is found primarily in the soft portions of the food. Soluble fiber forms a gel in liquids, aids in the regulation of blood sugar levels, and helps the body to get rid of excess cholesterol. These qualities make soluble fiber beneficial in the fight against cardiovascular disease, and helpful to diabetics in the regulation of blood sugar levels. The insoluble fiber holds water, is found in cell walls, and speeds up the elimination of waste from the body. The insoluble type of fiber is beneficial in prevention of constipation, hemorrhoids, and colon cancer.
Many times the two types of fiber are found together in a single food. Labels tell only the total amount of fiber in a product; this includes both types of fiber. Particularly good sources of insoluble fiber are brown rice, green beans or peas, nuts, rice or wheat bran, seeds, and whole grain products. Soluble fiber is found in apples, bananas, barley, broccoli, carrots, citrus fruits, corn, dried beans, oat bran, oats, and potatoes. It is difficult to tell which foods contain the most fiber without a chart. Crunchiness is not always an indication that there is fiber, and cooking does not destroy fiber.
Within all the food groups except dairy, there are choices that provide more fiber than other foods in that group. Since it has already been stated that fiber only comes from plant foods, it is the plant foods in the meat, poultry, fish, dry beans, eggs and nuts food group that provide fiber. Beans are excellent sources of fiber, with one cup of most beans meeting a third to a half of the daily fiber needs. From the nuts group, almonds and peanuts are slightly higher than other nuts when it comes to being a source of fiber.
Vegetables are good sources of fiber. Beans provide the largest amounts of fiber in the vegetable group. Other good sources are squash, pumpkin, cabbage, carrots, potatoes with skins, and peas. Fruits are also valuable sources of fiber, especially if the peelings are eaten. Particularly good sources of fiber in the fruit group are pears, blueberries, raspberries, and dried fruits.
The grain group of foods can be a valuable source of fiber. In general, using whole grain products will give twice the fiber of enriched flour based baked goods, but the best way to get the accurate fiber content is to look at the label. Rye, whole wheat, or mixed grain breads are good choices. Bran or cornmeal muffins are better choices than ordinary muffins and pastries. Reading the cereal labels will help determine good choices, but the bran cereals are usually the highest with some providing half of the 25-35 grams of fiber needed for a day. Whole wheat pasta and brown rice provide two to three times the fiber of the more refined versions. Rye or whole wheat crackers will have more fiber than white crackers. A corn tortilla has double the fiber of the flour tortilla. When choosing deserts, fig bars, vanilla wafers, pumpkin pie, nut pies, or fruit pies will provide a bit more fiber than other choices.
Remember that both types of fiber are beneficial, and fiber is only found in plant products. The major sources of insoluble fiber are wheat, rye, and vegetables, but it is found in all plants. Soluble fiber is most abundant in citrus fruits, oat products, and beans. Fiber is indigestible in humans, so it does not provide calories. Most people do not get the 25-35 grams of fiber per day that are recommended. When adding fiber to the diet, add it gradually to let your digestive system adjust to the increase, and drink adequate water or liquids.
For food or nutrition questions, please contact me at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
Living Healthier with Diabetes
Few weeks go by that I am not contacted by someone that has just been told that they are diabetic or have a loved one that has been told that they are diabetic. Diabetes is characterized by higher than normal levels of sugar in the blood that cannot enter the cells of the body. High blood sugar levels can be caused by a lack of production of insulin by the body (Type I), or the body cannot use the insulin it makes or it produces limited amounts of insulin (Type II). The incidence of Type II diabetes is increasing, and it is estimated that there are large numbers of cases that have not been identified. The first reaction of the newly diagnosed diabetic is frequently very negative, especially when the reality of the seriousness of the potential complications caused by uncontrolled diabetes are explained. The complications can indeed be very severe, so it is important to take the measures necessary to prevent complications such as heart disease, vision loss, kidney disease, and nerve damage.
Many times the newly diagnosed diabetic seems to feel that their life and eating habits will never be normal again. In the February 1998 issue of The John Hopkins Medical Letter Health After 50, there is an article on dealing with the negative emotions involved in dealing with diabetes and preventing complications. Here are the five keys they give to diabetes control:
The Diabetes Education and Management Center at St. Francis Medical Center gives the following general guidelines for dietary management of diabetes:
The results of a large study The United Kingdom Prospective Diabetes Study (UKPDS) shows the benefits of maintaining desirable blood glucose levels. The study participants showed a 25% reduction of blindness and kidney failure in the people that aggressively reduced their blood glucose levels. The participants that reduced their high blood pressure, along with the glucose control, showed a 44% reduction in strokes, and a 56% reduction in heart failure. More information on this study can be found at www.diabetes.org/consumer.asp.
For food or nutrition questions, please contact me at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
The Warmth of Oatmeal
As the weather turns cool, many people consider changing from their cold breakfast foods to warm foods to start the day. One of the traditional warm breakfast foods is oatmeal. For many years oats were considered only as food for animals. Before the oatmeal gets to the breakfast table, it goes through some processing to convert it from animal feed to food for humans.
The oats are generally cleaned, toasted and hulled before being consumed by humans. After this processing, they are called oat groats. The groats can be cooked and used similarly to rice, however, they are more commonly steamed and rolled to make rolled oats. If the groats are cut into several pieces before steaming and rolling, they are then quick-cooking rolled oats. Groats that are cut then precooked and dried before being rolled are instant oats. The instant oatmeal probably has some sugar and/or salt added. Another form is Scotch oats, which are also called steel cut or Irish oatmeal, that are made from the groats that have been cut without being rolled. The main differences in these forms are the texture and the amount of time required to cook. The bran and germ are not usually removed from the oats, so most forms of oatmeal are similar nutritionally.
The oat bran, which is the outer casing of the oat after the hull is removed, is high in soluble fiber. This was highly publicized a few years ago since soluble fiber can have a significant blood cholesterol lowering affect. Some research indicates that a diet high in soluble fiber can be as significant as drugs in lowering cholesterol levels, while other researchers would not consider it that effective. Soluble fiber has been shown to be an important part of a healthy lifestyle that can postpone or prevent heart disease. Soluble fiber is important for controlling cholesterol and it aids in controlling blood sugar levels, however, it does not have a laxative affect. Oats also contain insoluble fiber which encourages the elimination of solid wastes from the body. Oatmeal is also a good source of complex carbohydrates. Oats are higher in protein than many grains, and are a good source of magnesium and iron.
Oats and oat bran can be found in foods other than a hot breakfast cereal. Cold cereals, granola, granola bars, and other baked products made from oats are also are also available. The amount of oats contained in these products varies widely along with the amount of fat and sugar. The basically healthful oatmeal can be overshadowed by combining it with a high fat and/or sugar content. Just because it contains oatmeal does not mean that it is a food that is all right to consume in large volume. It is always wise to read the labels to determine if the fiber, fat, and sugar content is compatible with your dietary needs.
Oat flour or oatmeal can be substituted for about a fifth of the wheat flour in yeast breads. If whole rolled oats are used, the texture will be heavier. To get a finer textured yeast product, process the oatmeal in a food processor or blender first. For baked goods that use baking powder or baking soda, it is all right to substitute oatmeal for one third of the wheat flour. Instant oatmeal is not a good substitute for quick cooking or regular oatmeal in recipes. The consistency of instant oatmeal as well as the added flavorings and sweeteners will change the product if it is used as a substitute when a recipe calls for oatmeal.
Oatmeal is a healthy way to warm up on a cool morning and add some valuable nutrients to the dietary intake. For a change of pace try adding a little cinnamon, nutmeg, vanilla, or other flavoring to suit your taste. The addition of a small amount of different sweeteners such as honey, maple syrup, brown sugar, or molasses will give the oatmeal a slightly different flavor. Chopped dried, fruit can be added before cooking to add variety, and of course fresh fruit or even a bit of apple or other fruit sauce will add interest. Oatmeal can also be cooked with milk or apple juice for a different twist. Go ahead and enjoy some oatmeal for a treat that is both delicious and nutritious.
For food or nutrition questions, please contact me at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
Food and Medicine Interactions
At some time in our lives, we all take some type of medication. October is "Talk about Prescription Month," so it is as good a time as any to look at medications and foods. It is important to read any instructions that come with medication whether it is prescription or off the shelf. Sometimes the labels on the prescription bottle may give instructions such as "take with food," "do not take with milk or dairy products," or "take one hour before meals" etc. There are important reasons for these instructions in getting the most benefit from the medication.
The most common interference of food with medication is a delay in the absorption of the drug. If the absorption of the drug is slowed, it makes sense that the drug will not begin to work as fast. There are instances where the presence of some types of foods will actually prevent the drug from being absorbed or have reduced absorption. The dosages of medications are gauged to give the medication the best chance to be effective. Therefore if the food allows partial absorption, the smaller dosage may not be strong enough to be effective. Dairy products may have this affect, and that is why some medications warn against taking the medication with dairy products. It is sometimes the calcium in the dairy products that interfere, so ask the pharmacist about drinking calcium fortified juices or taking calcium supplements if the label says not to take with milk.
The presence of food in the stomach also has an effect on the rate of absorption of medications. Capsules may need to be consumed with food, so the capsule stays in the stomach long enough to allow time to dissolve the outer coating. Medications designed to be absorbed in the stomach will be slowed down if there is food in the stomach. Even the types of foods present in the stomach can affect the rate or amount of absorption of drugs. Large amounts of fiber may bind with some drugs and slow or prevent some absorption. A high fat meal slows the movement of food and drugs to the intestines, thus slowing the release of drugs that are absorbed in the intestines.
Unless otherwise instructed, the best beverage to use when taking medication is water, and plenty of it. The high acidity or caffeine in soft drinks and juices may interfere with absorption by speeding up the dissolving process, delaying the absorption, or even partially preventing absorption. Alcohol can seriously affect the way medications work, so no alcohol should be mixed with medications.
Even after the medication is absorbed, the nutrients and food chemicals present in the body can affect how the medication works. The effects of the medication may be increased or decreased due to the way the food chemicals affect the distribution, use, or elimination of the drug. It may sound positive to have the effects of the drug increased, but remember the dosage is set to have the desired effect without an overdose, so more is not always better or safer.
The other side of the coin is medications may prevent nutrient absorption or use by the body. This is not a problem with short term drug therapy, but if you are taking medications for chronic conditions, ask your pharmacist, if the drugs are known to cause nutrient shortages. You may need to concentrate on consuming a diet that provides a generous supply of the affected nutrient to compensate for the effects of the drug.
Last but not least, beware of mixing prescription medications with over the counter drugs, herbal preparations, or large doses of supplements without consulting your pharmacist or physician. The dosages are given with the assumption that a person is consuming a "typical dietary intake." This does not allow for the effects on the medication that might come from other self prescribed substances. And of course always tell your doctor or pharmacist about other medications prescribed by other doctors. Remember to "Talk About Prescriptions" with your physician and pharmacist to protect yourself and get the desired results from the medications you need. Information for this article was taken from North Central Regional Extension Publication #213.
For food or nutrition questions, please contact me at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
What Is an Antioxidant?
There is a lot of talk about the benefits of antioxidants to our health. Many studies are being conducted to see if antioxidants can prevent heart disease, cancer, premature aging, cataracts and Alzheimers disease. Let’s take a look at how antioxidants function, and where we can get antioxidants.
The benefit of the antioxidant is that it helps to prevent damage to cells, or aids in the repair of cells that have been damaged by free radicals. Free radicals are produced in the body during the normal process of converting carbohydrates, fats, and protein for use in the body. Extra free radicals can come from ultra violet light, radiation, alcohol, and air pollution including cigarette smoke. Free radicals are a type of oxygen molecule that is missing an electron. These free radicals try to retrieve an electron from other molecules. The molecule that stands to lose an electron to the free radical may come from fat, protein or DNA (genetic material) that are an important part of a body cell. The cell can be seriously damaged and unable to perform their normal function if the fat, protein or DNA is damaged.
The antioxidants are believed to protect the cell components by donating an electron to the free radicals, thus keeping the free radicals from scavenging electrons from cell materials. Damage to the cell materials caused by free radicals is being studied as the cause of the various health conditions. That is why the antioxidants are being investigated as a means of protection from some chronic diseases. The Mayo Clinic web site (
http://www.mayohealth.org) reports on some of the studies being done on antioxidants.It is believed that an excess of free radicals may damage the walls of the arteries thus encouraging the development of atherosclerosis. When the arterial walls are damaged, it is easier for the plaque to accumulate there. There is also research that seems to show that the interaction of LDL cholesterol and free radicals is a factor in the formation of plaque that can block the arteries leading to possible strokes, heart disease, and other circulatory problems.
The cancer connection to antioxidants is believed to be in the damage that free radicals cause to the DNA. The DNA in each cell determines how the future cells will be made, so when the DNA is damaged there can be changes (mutations) to future cells. The replication of the abnormal cells with the damaged DNA may possibly lead to cancer development.
Some other theories that are also being tested have to do with the damage of the cells in the eye lenses due to free radical damage leading to cataracts, damage to skin cells leading to premature aging, and the damage and loss of brain cells leading to Alzheimer. Antioxidants are being studied as a means of alleviating the symptoms of Parkinson’s disease.
The evidence, from the studies that have been completed, points to the importance of getting an adequate supply of antioxidants in the diet. The necessity and/or quantity of supplements needed to prevent or delay damage leading to chronic diseases is still being studied. It has not been proven that large doses of antioxidants given as supplements will prevent diseases, and there is some indication that excess supplementation may have negative affects, according to the University of California, Berkeley Wellness Letter, July 1998.
Vitamin C is a vitamin, but it is also an important antioxidant. It is water soluble, so it is located in all body fluids. Vitamin C is found in fruits and vegetables, especially citrus fruits. Vitamin E is an antioxidant that is fat soluble, so it is stored in the liver and fat in the cells. Vitamin E is found primarily in fortified and whole grain products, nuts and seeds, fats and oils. The caretenoids, including beta carotene, act as antioxidants. Carotenes give the dark yellow fruits and vegetables their color, and are also found in the dark green vegetables. Some minerals such as selenium, zinc, copper, manganese, and iron either act as an antioxidant and/or are important parts of enzymes made in the body that act as antioxidants.
The best defense against some of the chronic diseases is a healthy lifestyle including a balanced diet that includes plenty of plant foods. Some research indicates a benefit to supplementation of vitamins C and E, but before taking doses of supplements greater than 100% of the daily needs, it is best to contact your physician or a registered dietician.
For food or nutrition questions, please contact me at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
Feeding Strategies for the Finicky Youngster
Does it ever seem like meal time is reduced to a war of wills when your child refuses to eat? With parents stressed from work and too many demands on their time, there frequently is not enough energy left to deal with the finicky eater. This establishes a pattern of poor eating habits that many children carry into adulthood. Below are some suggestions based on information given in The American Dietetic Association’s Complete Food and Nutrition Guide.
Involve the child. By including the child in food shopping and preparation they have some ownership of the meal. They can do a variety of food and meal preparation tasks depending on ability. If it is only having a voice in choosing the vegetable and washing it, they at least feel that it is their meal.
Set down and set a good example. Children model what they see, so sit down at the table, relax, and set a good example by eating a variety of foods. Children make some food decisions based on how adults and older siblings react to certain foods.
Make meal time a pleasant, unhurried experience. Focus on the family instead of the TV. Mealtime is one of the few times that the family has to share what is going on in their lives. Keep the atmosphere pleasant and unhurried.
Make the meals child friendly. Serve at least one food the child likes at a meal. Use appropriate size utensils and dishes for the child. Avoid extreme temperatures, and foods that are difficult to eat. Children make judgements based on how foods look, and they generally prefer that the foods not be mixed together. Pleasant colored foods and interesting shapes may encourage the child to try something new. When possible, allow the child to serve themselves. A serving size for a young child is two tablespoons for every year of age.
Let the child make choices. It is all right to encourage a child to try new foods, but they should be allowed to choose what they eat. Serve new foods at the beginning of a meal, and include a food the child likes at the same meal. Talk about new foods and try making the experience an adventure. Success may come with trying a new food in a different form. Sometimes children prefer vegetables raw with a dip, or cooked with a cheese sauce.
Avoid using food as a reward or weapon. Children may refuse foods just to be assertive, and show that they have power. Foods that are labeled as "good for you" may be rejected as much to show control as for any other reason. Foods should not be labeled as good or bad. When foods are forbidden or a food such as a desert is used as a reward, it becomes more desirable. It is better to reward children with attention and affection than food.
Establish set meal and snack times. If the child can graze or have a special meal fixed anytime, why eat at meal time? If a child realizes that there will be no food for a couple of hours, they will be more interested in the food served at mealtime. If children are allowed to reject meals in favor of a short order item that they like, or a "gooey goodie" right after a meal, they will not be inclined to eat a variety of healthy foods. Snacks should consist of foods needed to meet the daily nutritional needs of the child.
Be patient. It takes repeated tries for most children to accept a new food. Fighting about food may set up bigger eating problems in the future. Keep trying, so the child will have positive food experiences and learn to enjoy a variety of healthy foods for life.
For food or nutrition questions, please contact me at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
The Truth About Triglycerides
When the term triglyceride is used, it sounds like a foreign substance. The truth is that 98% of the fat consumed in the diet and almost all of the fat in our bodies is triglycerides. Triglyceride simply means that there is a glycerol unit that is similar to glucose (blood sugar), with three fatty acids attached making it a molecule of fat. Whether the fat molecule is saturated, polyunsaturated or monounsaturated is determined by those fatty acids.
A lot of attention is given to cholesterol, but a high blood triglyceride level is also a risk factor for heart disease. According to The American Dietetic Association’s Complete Food and Nutrition Guide, "For triglycerides, the normal level is 250 mg/dL (milligrams per deciliter of blood); 205-500 mg/dL is borderline high, and more than 500 mg/dL is high." The levels may be different for older people. Many things can affect blood triglyceride levels, so a blood sample
should be taken on more than one occasion after twelve hours without food or drink, except water, to get an accurate reading. The blood triglyceride level test is usually done only if there are other risk factors for heart disease.
If your triglyceride levels are high there are things that can be done to bring the levels down according to the American Dietetic Association.
A problem with a high fat intake, is that it frequently contains more calories than needed, which can lead to overweight. Overweight is one of the risk factors for high triglyceride levels, high blood pressure, high blood cholesterol, heart disease, and even some types of cancer. Our body stores a few calories as carbohydrates for quick energy, but most of the excess calories that are not used for energy will be made into triglycerides for storage. The excess calories can be from alcohol, protein, carbohydrates, or fat.
If the suggestions for reducing blood triglyceride levels sound familiar, they are the same recommendations given to control blood cholesterol levels, control high blood pressure, and even prevent heart disease and cancer. It makes sense to follow the same guidelines for general good health.
For food or nutrition questions, please contact me at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
Efforts to Insure Food Safety
September is Food Safety Month, and the 23rd is National food Service Employees Day, so it is doubly appropriate that we take a look at what is going on to insure a safe food supply. At the present time there are 12 agencies and 35 statutes that comprise the current food safety system. Even with the current safe guards some estimates say that there are as many as 81 million illnesses, 9,000 deaths, and millions of dollars worth of medical costs and lost productivity due to food borne illness in the U.S. each year. In 1997, Congress asked the USDA to request a study to be done by the National Academy of Sciences (NAS) concerning the food safety situation.
Some of the reasons suggested by the NAS for continued high rates of food related illnesses are the frequently changing food patterns of the Americans, larger food distribution systems, more imported foods, new or reemerging pathogens, and an increase in the population of people that are at high risk for food borne illness. Keeping the food supply safe is a monumental task. With constantly changing food patterns and products, there are new challenges in establishing safety measures. It is even more challenging due to the mass distribution of foods. The 6/2/1998 Wall Street Journals quoted a Minnesota State Epidemiologist as saying, "Today mass produced food products require only one simple mistake to cause a very large number of cases. We’re seeing more of that all the time."
The most common symptoms of food borne illness are diarrhea, abdominal distress, and possibly vomiting and fever. Many times the symptoms are believed to be the flu, and for the healthy individual will pass in a day to a couple of weeks. Medical help is advised when the symptoms are severe, persistent, or involve the elderly, very young, or people with a chronic disease. If symptoms include double vision, droopy eyelids, trouble speaking or swallowing, and difficulty breathing, seek medical help immediately. These are symptoms of Clostridium Botulism which can be fatal in a few days if not treated.
If you suspect food borne illness the following steps are suggested by the FDA Center for Food Safety and Applied Nutrition:
There are several human errors that can lead to food borne illness. Many of the errors involve cleanliness during processing or preparation and temperature control of the foods. The Center for Disease Control and Prevention found that of the 1,435 incidences where contributing factors were reported, poor personal hygiene was a contributing factor in 514 of them. According to John Farquharson, president of the International Food Safety Council, "If we could just get people to wash their hands at the proper time, we could do away with 90% of food-borne illness." A recent study showed that by washing the recommended 20 seconds, plain hand soap, antimicrobial hand soaps, and especially E2 rated hand soap were all effective in reducing bacteria on hands. The same study showed that the instant hand sanitizers resulted in a significant increase in bacterial numbers according to an article by Mary L. Miller et al. in the November 1994 issue of Dairy, Food and Environmental Sanitation. When possible, good old fashion hot water and soap can do a good job of preventing many food borne, as well as other illnesses.
For food or nutrition questions, please contact me at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
The Apple of Your Eye
It is the beginning of the apple harvest time in this region. The Golden delicious and Jonathans are presently being harvested, and the Red Delicious will be ready within the week. The Winesaps, Red Romes, Arkansas Blacks, and the Fuji will be ready for harvest a bit later. Apples are available all year in the stores, but it’s hard to beat the flavor and texture of a freshly picked apple.
The Golden Delicious and Jonathans are both multipurpose varieties that are suitable for eating raw, making pies, and making applesauce. The Golden Delicious have a golden yellow peel, with a fairly firm, sweet, juicy insides. This variety does not darken as quickly when cut as some apples, and it can be used for baking whole. The Jonathan apple is a deep red with some yellow undertones in the peel, and a juicy, firm yellow flesh.
The Red Delicious is the most popular variety in the U.S., accounting for at least half of the commercial crop, according to the UC Berkeley Wellness Encyclopedia of Food and Nutrition. This apple is used mostly for eating raw and in salads, because it loses flavor and body when cooked. These apples are available year round, but they are even more sweet, crisp, and juicy when they are freshly harvested.
The Winesap is an older variety of apple that is also used for many purposes. The flavor of the Winesap is more tangy like the flavor of wine. It has a firm and juicy flesh and a deep purple-red peel. The winesap is frequently used to make cider.
For cooking the Rome Beauty holds its shape well and the flavor improves when cooked. This variety is bland tasting and mealy textured when eaten raw. The Arkansas Black variety which is very dark reddish purple and tart is also being grown in this area.
These are the most commonly grown varieties in this area. Fuji apples are also being grown in Southern Illinois. There are 2500 varieties of apples grown in the U.S. There are some popular varieties that are not grown in this area, but readily available in the stores. Apples are available year round with about half of the supply for fresh market being preserved by storing in "controlled atmosphere." These special conditions make it possible to keep apples three to six times longer than regular cold storage. Most apples purchased after January have been held in the controlled atmosphere.
Apples can become overripe and mealy in two to three days if not kept cold. Apples will keep for a few weeks if kept in a perforated plastic bag or the fruit drawer of the refrigerator. Damaged apples should be isolated to prevent damage to other apples. If apples are to be kept longer than a few weeks, the best storage conditions are dark and cool (32-40 F), with high humidity (85-90%). Apples can be canned or made into applesauce as described in guide sheet (GH 1455) available at your local county University of Missouri Extension Center. Apple jelly and apple butter recipes are given in guide sheet (GH 1461). Freezing directions for apples are available in guide sheet (GH 1502). Apples can be dried by following the instructions in guide sheet (GH 1563).
Along with the availability of fresh apples, comes the apple cider and apple juice. After September 8, 1998, there is an FDA rule that states that all fresh apple juice and cider that have not been processed to prevent, reduce or eliminate illness causing microbes have a warning statement. This measure was deemed necessary due to the illness and deaths that occurred as a result of fresh apple juice and cider in 1996.
The yearly average American consumption of apples and apple products amounts to approximately 120 apples per person. This is certainly a good time to enjoy apples. Apples will add some nutrients and plenty of fiber to the diet for relatively few calories. Apples are also a fairly good tooth cleaner and gum stimulator, so sink your teeth into an apple today.
For food or nutrition questions, please contact me at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
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