New wash could make produce safer
Friday, October
24, 2008
By Denise Dador
Source of Article: http://abclocal.go.com/kabc/story?section=news/health&id=6469193
The CDC
says in the U.S alone, foodborne pathogens are
responsible for 76-million illnesses every year. But now, food scientists may
have found a way to make your next serving of veggies safer.
Heather LeCompte buys a lot of fresh fruits and vegetables for
her family, but now she's extra careful.
"I
mean, it makes me feel very scared that what I eat I can get sick from. So
now, we're taking more precautions in our family to really clean
vegetables," said LeCompte.
The CDC
says foodborne illnesses -- many from fresh produce
-- send 300,000 Americans to the hospital every year. More than 5,000 die.
Now, University
of Georgia food
microbiologists may have found a way to make fresh produce safer. It is a
wash that kills dangerous bacteria like salmonella and E. coli in as little
as one minute.
"It's
a combination of an organic acid and a detergent that when together is highly
bactericidal. It kills very large numbers of harmful bacteria," said
Michael Doyle, Ph.D.
The
chemicals are inexpensive and are already FDA approved for other uses. You
can't taste or smell them, but researchers say together, they kill thousands
more food pathogens than chlorine bleach, which is currently used.
"If
it turns out to be as good as we think it is, it
will be very exciting. I think it will be a major contribution to reducing foodborne pathogen contamination in foods," said
Doyle.
Until
then, food scientists say it's up to you. Wash your hands before you handle
produce. Then, after you've peeled it or removed outer leaves, wash your
hands again with soap. Then, rinse one more time. Simple steps that could
make your next meal safer.
This wash
could be used in the home during preparing vegetables or in the field during
harvest.
The
chemicals used in this new wash are non-toxic and do not pose the same
environmental threats as chlorine. The anti-contaminant solution could be on
the market in the next two years.
IS YOUR
FOOD SAFE?
BACKGROUND:
Recent
headlines about food contamination may have some Americans worried about
buying produce. According to the Centers for Disease Control and Prevention, foodborne pathogens are responsible for 76 million
illnesses every year. Foodborne illnesses send
300,000 Americans to the hospital every year, and more than 5,000 will die.
CURRENT
MEASURES:
A
chlorine wash is commonly used to reduce harmful bacteria levels on
vegetables, fruits and poultry; however, because of chlorine's sensitivity to
food components and extraneous materials released in chlorinated water
treatments, many bacteria survive. Chlorine is also toxic at high
concentrations. It may also produce off-flavors and an undesirable appearance
in certain foods. In addition, the chemical may be harmful to the
environment. "We can't rely on chlorine to eliminate pathogens on
foods," says Michael Doyle, Ph.D., a food microbiologist from the University of Georgia, told Ivanhoe.
NEW
PROTECTION:
Researchers
from the University
of Georgia have developed
a new technology for reducing contamination of dangerous bacteria on food.
The antimicrobial wash kills salmonella and E. coli on foods like lettuce,
tomatoes, fruits, poultry and meat. The wash is made from inexpensive
ingredients that are recognized as safe by the U.S. Food and Drug
Administration. "It's a combination of an organic acid and a detergent
that when together is highly bacteria killing," Dr. Doyle said. "It
kills very large numbers of harmful bacteria." The chemicals used in the
wash are non-toxic and do not pose the same environmental threats as
chlorine. Researchers say the same ingredients in the wash may also have the
potential to extend the shelf-life of some foods.
HOW IS IT
USED?
The new
antimicrobial technology can be used as a spray and immersion solution. Its
concentration can be adjusted for treatment of fragile foods such as leafy
produce or more robust foods such as poultry. According to Dr. Doyle, the
wash could be used in the home during washing and cutting vegetables or in
the field during harvest. Researchers hope the solution could be on the
market in the next one to two years.
TAKING
PRECAUTIONS:
Food
scientists say there are steps you can take to prevent foodborne
illnesses, including the following:
- Wash your
hands before handling produce
- Wash your
hands with soap after you've peeled or removed outer leaves
- Rinse your
hands one more time
|
