With 3 recalls in just 2 weeks, this summer salmonella fest has got to be one of the biggest food safety scares of 2010.   And since nobody is saying this is over yet, there could be more cases reported next week.

Bill Marler and Marion Nestle are doing a great job reporting on the outbreak, food politics, and the urgent need for food safety legislation.

Salmonella is a bacteria can be deadly, but in most cases leads to “just” diarrhea, vomiting and stomach cramps. The old and the very young are more susceptible.

What’s a family with egg loving young children to do?

1. Proportions. We need to remember that despite the large number of eggs recalled,  they are but a small fraction of national egg production. Also keep in mind, that the recalled eggs have been produced over the past few months, meaning most have long since been prepared and eaten.

2. Refund. That said, if you’re not sure about the eggs in your fridge, bring them back to the supermarket for a refund. Or just throw them out.

3.  Don’t go soft. Don’t half cook your eggs (soft boiled, sunny side up) or prepare any food with raw eggs for the time being (mayo, ice cream, chocolate mousse).

4. Go all the way. Do make sure scrambled and hard boiled eggs are fully solidified before taking off the heat. Any recipes with eggs should spend enough time in high heat or in the oven.

5. Cleanup. Wash you hands and disinfect all surfaces that come in contact with raw eggs and shells.That includes the egg-holding-thingy in your fridge.

As we wrote a few days ago, eggs are a nutrition powerhouse. Don’t give up on them just because of this outbreak.

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A few weeks ago Kellogg’s recalled 4 of its best selling cereals due to a strange and unidentified smell coming from the packaging. Almost 30 million boxes were pulled off the shelves due to a strange odor that caused some people to feel nauseous. Now we know the cause – turns out it’s a chemical in the packaging called methylnaphthalene.

What you need to know:

According to the Environmental Working Group (EWG), a nonprofit research organization based in Washington D.C., said methylnaphthalene is not man’s best friend, to say the least:

Methylnaphthalene, which comes in two forms, is a component of crude oil and coal tar …The petroleum-based compound is produced in enormous quantities in the United States, and health agencies know very little about its safety…

The latest EPA records show that companies have been producing the chemical since at least 1986, currently in amounts of 1 million to 10 million pounds per year. Numerous health agencies have sought basic safety data on the compound, but the government still has very little information about this widely used chemical.

EWG senior scientist Dave Andrews had this to add:

“Millions of pounds are produced every year, and this chemical is turning up in the packaging for popular cereals marketed toward children. I think it’s important for federal public health agencies like the EPA and FDA to know everything there is to know about the possible risks this fossil fuel could pose to people’s health.”

The most worrisome conclusion from this episode is that even when we think we’re buying a healthy wholesome product (NOT the 4 sugar cereals above), the packaging itself could be causing us harm. With BPA in plastic bottles and lining cans, BHT and other preservatives added to foods to lengthen shelf life, it seems that there is a lot of risk that has nothing to with the food itself.

What to do at the supermarket:

One obvious conclusion is to buy less packaged food products. But this is not realistic for most of us, as 90% of products in the supermarket come in a box, can, or jar. At the extreme, some people forgo supermarkets altogether and buy from organic farms.

While most of us can’t live that kind of life, we can try to make small changes in our habits. If we start to cook more, we’ll be buying less processed, less packaged raw ingredients to work with. Try it.

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Kellogg’s announced on Friday it is recalling millions of boxes of cereal boxes due to “an uncharacteristic off-flavor and smell coming from the liner in the package.”

The recalled products are certain boxes of Froot Loops, Corn Pops, Apple Jacks, and Honey Smacks. So far, no consumer is known to have been affected, which made the bad-news-is-best-released-on-weekends recall press release quite convenient.

Not that recalling these products is a bad thing. All 4 cereals, targeted squarely at kids, are loaded with sugar, and will not be missed by health and nutrition minded consumers. Each serving of cereal contains at least 3 teaspoons of sugar. Some also include trans-fat (!) and artificial colors.

All 4 cereals include BHT as the last ingredient, “to preserve freshness”. BHT, Butylated hydroxytoluene, is an antioxidant preservative that can lengthen the shelf life of a product. There is some controversy around its safety, with reports of hyperactivity and carcinogenic properties.

Could the millions of recalled boxes have been treated with too much or too little BHT? Was it something else that found its way into the packaging? We’ll let you know if we find out.

What to do at the supermarket:

When buying cereal, look for less than 6 grams of sugar, at least 3 grams of fiber, and no artificial colors or partially hydrogenated oils.

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Last week, ConAgra, a huge food conglomerate, recalled 800,000 units of Marie Callender’s Cheesy Chicken and Rice Frozen Entrées. The fear – a salmonella infection that has spread to 14 states. Recalls happen every once in a while, and we’ve written about them in the past.

In today’s post we won’t talk food safety, but rather take this recall as an opportunity to look at what’s inside each box of convenience food, from a nutritional perspective.

What you need to know:

Each package is a single serving weighing in at 13 oz. That’s a nice portion! It’s 460 calories, with 9 grams of saturated fat (46% of the daily max).The 33 grams of protein are very filling (a half day’s worth).

But we are very concerned with sodium. At 1330mg, we’re talking more than 57% of the daily maximum of 2300mg. If you need to be on a low sodium diet of 1500mg a day, you’ll spend almost all your allowance on this single dish.

The ingredient list mention salt 4 times:

Cooked White and Wild Rice, Broccoli, Cooked Chicken (White Meat Chicken, Water, Modified Rice Starch, Isolated Soy Protein, Salt, Sodium Phosphate), Water, Pasteurized Processed Cheese Spread (American Cheese [Milk, Cheese Culture, Salt, Enzymes], Water, Whey, Sodium Phosphate, Whey Protein Concentrate, Skim Milk, Milkfat, Salt, Artificial Color), Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes, Annatto), Mushrooms, Onion, Contains 2% of Less of: Nonfat Dry Milk, Butter, Modified Corn Starch, Soybean Oil, Salt, Citric Acid, Annatto Extract, Spice, Beta Carotene (Corn Oil, Beta Carotene).

You can see that the salt is used in a variety of tasks: to keep the cooked chicken moist, as part of the cheeslike spread, and added for flavor to the overall dish.

The nice orange-yellow color of the cheese comes from Annatto, so why add more artificial color (underlined).

The front of package (see picture) boasts a USDA Food Pyramid accompanied with some encouraging numbers: 25% of daily grains. 30% of daily vegetables. 30% of daily milk. 35% of daily meat.

Too bad there’s no extra mention of the excess salt- “57% of daily sodium”.

What to do at the supermarket:

Best to prepare your own dinner dishes. If you must buy prepared foods, look for sodium values lower than 600mg per serving.

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Campbell’s is recalling a large number of it’s signature Spaghettio’s canned spaghetti and meatballs products. Turns out somebody in the factory forgot to turn the oven on and the meatballs have been undercooked. If people just heat the product instead of thoroughly cooking the meat, they may get sick. Hence the recall.

Thank you Campbell’s for your responsible and swift actions. So far there have been no reports of immediate injury.

[Update: Simultaneously, ConAgra is recalling prepared meals from it's Marie Callender line. Unfortunately in this case, Salmonella may have caused illness across 14 states. (thanks Brooke)]

Hey Campbell’s: how about taking the next step and recalling ALL your canned Spaghettio products before they take their toll on additional people’s health? Not because they are undercooked, but because each serving contains a mega-dose of unnecessary salt and high fructose corn syrup, without providing any true nutrition benefits.

What you need to know:

Spaghettio’s is a product “kids love”, according to Campbell’s. No doubt. A one cup serving contains almost 3 teaspoons of added sugar (high fructose corn syrup). Not to mention nearly half the daily maximum for sodium consumption.

Though the one cup serving “Contains a full serving of veggies and grains”, this super processed product is not something your kids should be eating. Think of it, a pasta dish whose first ingredient is water? And the second one too?

here’s the list of ingredients:

WATER, TOMATO PUREE (WATER, TOMATO PASTE), BEEF, ENRICHED MACARONI PRODUCT (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF THE FOLLOWING INGREDIENTS: BREAD CRUMBS (BLEACHED ENRICHED WHEAT FLOUR [ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], DEXTROSE, CONTAINS 2% OR LESS OF YEAST, PARTIALLY HYDROGENATED VEGETABLE OIL [SOYBEAN AND/OR COTTONSEED], SALT), SALT, SOY PROTEIN ISOLATE, ENZYME MODIFIED CHEDDAR CHEESE (CHEDDAR CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, DISODIUM PHOSPHATE), DEHYDRATED ONIONS, DEHYDRATED GARLIC, BEEF FLAVOR (CONTAINS BEEF STOCK AND SALT), VEGETABLE OIL, ENZYME MODIFIED BUTTER, SPICE EXTRACT, CITRIC ACID, NONFAT DRY MILK

There’s also some trans-fat (partially hydrogenated vegetable oil) to boot.

Come on people, you can do better than eat this. And Campbell’s can too. Enough of this canned madness. Sell folks real food that doesn’t need to be masked by loads of sugar and salt to make it tasty for us and our kids.

What to do at the supermarket:

If you can’t prepare a pasta dish tonight and you have no choice, at minimum buy a prepared meal that is low in sodium (less than 50mg) has little or no added sugars (less the 4 grams/1 teaspoon) and contains no artificial colorings.

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Last year it was peanut butter. Before that – tomatoes. It seems like every year there’s one major food recall that really shakes the system. Last week the FDA notified the public about another recall hurricane, this time for various products containing Hydrolized Vegetable Protein, an ingredient used in many processed foods:

The U.S. Food and Drug Administration is taking steps to protect the public following the early identification of Salmonella Tennessee in one company’s supply of hydrolyzed vegetable protein (HVP). This is a common ingredient used most frequently as a flavor enhancer in many processed foods, including soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips and dressings.

The manufacturer of the affected product is Basic Food Flavors Inc in Las Vegas, Nevada. Only HVP manufactured by Basic Food Flavors is involved in this recall. read more…

What you need to know:

HVP is a flavor enhancer used in a wide variety of processed food products, such as soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips, and dressings. It is often blended with other spices to make seasonings that are used in or on foods.

As of late Saturday night, 92 products are on the recall list, including bouillon, dips, dip mixes, dressings, and snacks. Unfortunately the list will keep growing.

Fortunately, most of the products that use the tainted HVP have a “kill step” which requires heating them up, thus killing off the salmonella. So far, nobody has reported any illness as a result of the contamination.

Theoretically the shelves should be free of recalled products, but as each day passes new products are added to the list. Since many of them are non-perishable, there is a good chance you may already have them stocked in your pantry. To be on the safe side, check the ingredient list for Hydrolyzed Vegetable Protein and then consult with the FDA website to see if the product is on the recall list.

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It was a rough start of the year for the peanut butter industry. A major recall, one of the largest in US history, sent sales of all products, even innocent ones, down. But now sales are on the rebound, according to the latest market studies. White breads and jellies across the nation are rejoicing…

In celebration, we decide to take a look at what looks like a nutritious choice – Skippy’s Natural Peanut Butter Spread.

If the label says it’s natural, it must be healthy, right?

Read more…

Three months after scores of young women across the country began to fall ill with a particularly nasty strain of e-coli, Federal health officials manged to piece together the puzzle and discover that the root is Nestle’s refrigerated cookie dough products, eaten raw.

Nestle issued a recall yesterday, but managed to confuse more than elucidate. On the one hand Nestle is asking people to return products to the store, but on the other hand it says that as long as you bake the product it should be safe. What’s a consumer to do?

The FDA is more clear cut in its instructions: Cooking the dough is not recommended because consumers might get the bacteria on their hands and on other cooking surfaces.

Meanwhile, consumer groups are calling for improved food safety measures by the FDA, so that these contaminations are discovered before people get sick. Nestle is actually known for stringent safety protocols, so it will be interesting to see what else it could have done to prevent this recall.

What you need to know:

The contaminant casuing the problem is E. coli O157:H7. It causes abdominal cramping, vomiting and a diarrheal illness, often with bloody stools. Most healthy adults can recover completely within a week. Young children and the elderly are at highest risk for developing HUS, which can lead to serious kidney damage and even death.

What to do at the supermarket:

Folks, you knwo the drill. Remember the recall is just for cookie dough, although if past behavior is any indicator, sales all  Tool House cookies are going to slump in the next few weeks.

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The FDA has served as a punching bag for this blog and other critics for a long time. In retrospect, deservedly so. Weakness in the face of the food industry, revolving doors of top personnel and corporate conglomerates, ineptness in preventing food contamination and handling the ensuing recalls, etc…

We’re hoping all this will change with new FDA Commissioner Margaret Hamburg starting her first full week in office today. Welcome Dr. Hamburg.

Here is a partial wish list of things we’d like to see fixed in the food regulation arena.

1. Revoke the GRAS (generally regarded as safe) status of harmful food additives such as artificial colorings, potassium bromate, and others.

2. Free packaged foods of “health claims“, which are actually marketing claims, by banning them altogether. A reminder to our readers, “health claims” are a concession that the US lawmaker gave to the powerful food industry lobby in the early 90′s when the Nutrition Education and Labeling Act was being negotiated. The result of that law is the nutrition label as we know it today.

3. Speaking of nutrition labels – please stop the practice of rounding down to zero. Manufacturers are legally allowed to claim a product has 0 trans fat even if a serving contains 0.49 grams. And since we all know people consume much more than the formal serving size, they can get much more than the 0 trans fat they were expecting.

4. Serving Size – Here are some ridiculous examples – 11 potato chips, 2 Oreo cookies. Come on, even 3 year olds eat more than that in a sitting. The reason serving sizes are so minute is to make them appear less caloric/fat/salty/sweet in the nutrition label. Please help manufacturers give us  accurate info.

5. How about a unified front of package label? These labels are supposed to be a quick glance way for a consumer to decide if a product is nutrtious enough ro not. With all the new formats sprouting like mad (NuVal, Smart Choices, Guiding Stars, etc..), consumers are more confused than ever. Why not adopt a system such as UK’s Traffic Lights? Yes, it irritates food manufacturers, but hey, you are supposed to protect us consumers.

6. We know you need Congress for this, but isn’t it ridiculous that the FDA can’t mandate a company to stop shipping tainted food? Today, all recalls are voluntary.

7. While we’re at it, ask Capitol Hill to allow prosecution of CEOs and processing plant managers who knowingly continue to ship poisoned products. Nothing like the fear of jail time to get folks thinking straight.

8. Back to food labels – it would be great to know how much sugar has been added to a product. The nutrition label states the amount of total sugar in a serving, but it does not indicate whether the sugar is added to the food or occurs naturally. Caloric-ly, there is no difference between table sugar and sugar found naturally in fruits and vegetables. But the benefit of fruits and vegetables is in the additional vitamins, minerals, fiber and phytochemicals they provide. Added sugars provide no health benefits. They are truly empty calories. Today, consumers can only guess how much sugar is added.

9. Lastly – Food safety is divided among too many government bodies, including the FDA, USDA, the Bureau of Alcohol, Tobacco, Firearms and Explosives, and others. At times there is overlap between the regulatory bodies, and sometimes the opposite. Wouldn’t it be smarter to have all food safety issues handles under one roof?

Any more suggestions folks? Please comment below.

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The pistachio salmonella recall of March could have been avoided had Setton, the California based processor, taken proper corrective action.

Recap: On the heels of the peanut butter recalls of January, March became pistachio recall month with about 2 million pounds of pistachios that Setton distributed having to be returned/destroyed. The pistachios were suspected of salmonella infection after testing by Kraft foods, a Setton customer, tested a shipment.

Turns out that Setton, according to the FDA, knew about salmonella contamination as early as October 2008, a full 6 months before the recalls even began. So why did they continue shipping?

What you need to know:

What does Setton do? They receive “fresh” pistachios from growers in California. These pistachios may sometimes be contaminated with harmful bacteria such as salmonella.  Setton processes the pistachios as follows: roast, package, and ship. Salmonella should be zapped by the roasting process. Ideally, no worries. However, if the unroasted pistachios come in contact with the roasted pistachios for some reason, the problems begin.

What did Setton do when it discovered its roasted pistachios were tainted? They re-roasted them and then shipped. That did not help. Did Setton try to figure out why the roasted nuts were tainted in the first place? Was there some sort of cross contamination that the plant mangers were unaware of?

Most likely Setton tried to rectify problems that may have caused the contamination. However, at some point the cost of fixing these problems became prohibitive.

This is where some owners/managers start cutting corners. If the risk seems tiny, why spend a million dollars renovating a production line?

Unfortunately, judgment can get cloudy in the face of profit and loss pressures. That’s why strong regulation and harsh punishments are needed. If a food factory owner holds the power of life and death in her hands, she must fear not only the business bottom line, but also the personal consequences of her decisions.

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