Food Safety, Nutrition, & Labeling - FAQs:

What is the difference between Salmonella and E. coli?

Salmonella is the name of a group of bacteria. In the United States, it is the most common cause of foodborne illness. Salmonella occurs in raw poultry, eggs, beef, and sometimes on unwashed fruit and vegetables.

Symptoms include fever, diarrhea, abdominal cramps and headache. Symptoms usually last 4 - 7 days. Most people get better without treatment. It can be more serious in the elderly, infants and people with chronic conditions. If Salmonella gets into the bloodstream, it can be serious, or even life-threatening. The usual treatment is antibiotics. (Read more about Salmonella) (MedlinePlus.gov)

E. coliis the name of a type of bacteria that lives in your intestines. Most types of E. coli are harmless. However, some types can make you sick and cause diarrhea. One type causes travelers' diarrhea. The worst type of E. coli causes bloody diarrhea, and can sometimes cause kidney failure and even death. These problems are most likely to occur in children and in adults with weak immune systems.

You can get E. coli infections by eating foods containing the bacteria. To help avoid food poisoning and prevent infection, handle food safely. Cook meat well, wash fruits and vegetables before eating or cooking them, and avoid unpasteurized milk and juices. You can also get the infection by swallowing water in a swimming pool contaminated with human waste. (Read more about E. coli) (MedlinePlus.gov)

Is aspartame safe?

After reviewing scientific studies, the HHS Food and Drug Administration (FDA) determined in 1981 that aspartame was safe for use in foods. In 1987, the General Accounting Office investigated the process surrounding FDA's approval of aspartame and confirmed the agency had acted properly. However, FDA has continued to review complaints alleging adverse reactions to products containing aspartame. To date, FDA has not determined any consistent pattern of symptoms that can be attributed to the use of aspartame, nor is the agency aware of any recent studies that clearly show safety problems.

Carefully controlled clinical studies show that aspartame is not an allergen. However, certain people with the genetic disease phenylketonuria (PKU), those with advanced liver disease, and pregnant women with hyperphenylalanine (high levels of phenylalanine in blood) have a problem with aspartame because they do not effectively metabolize the amino acid phenylalanine, one of aspartame's components. High levels of this amino acid in body fluids can cause brain damage. Therefore, FDA has ruled that all products containing aspartame must include a warning to phenylketonurics that the sweetener contains phenylalanine.

Source: Excerpted from FDA Consumer, May 1994 (Updated December 2004): Food Allergies Rare but Risky

Learn More:

Artificial Sweetners and Cancer (NIH/NCI)
FDA Statement on European Aspartame Study, April 20, 2007

What is E. coli O157:H7?

E. coli O157:H7 is a bacterium that causes diarrhea that is often bloody; the diarrhea can be accompanied by abdominal cramps. Fever may be absent or mild. Symptoms usually occur within 2-3 days following exposure, but may occur as soon as 1 day following exposure or up to one week following exposure.

Healthy adults can typically recover completely from E. coli O157:H7 exposure within a week. However, some people, especially young children and the elderly, can develop Hemolytic Uremic Syndrome (HUS) as a result of exposure to E. coli O157:H7, a condition that can lead to serious kidney damage and even death.

Learn More about E. coli:

CDC: http://www.cdc.gov/ecoli/
NIH, National Institute of Allergy and Infectious Diseases: http://www.niaid.nih.gov/topics/ecoli/default.htm
MedlinePlus: http://www.nlm.nih.gov/medlineplus/ecoliinfections.html

Learn More about Foodbourne Illness:

FDA, Foodbourne Illness: http://www.cfsan.fda.gov/~mow/foodborn.html
FDA, Center for Food Safety & Applied Nutrition: http://www.cfsan.fda.gov/

What food storage tips can help prevent foodborne illness?

The first rule of food storage in the home is to refrigerate or freeze perishables right away. The refrigerator temperature should be 5 degrees Celsius (40 degrees Fahrenheit), and the freezer should be -18 C (0 F). Check both "fridge" and freezer periodically with a good thermometer.

Poultry and meat heading for the refrigerator may be stored as purchased in the plastic wrap for a day or two. If only part of the meat or poultry is going to be used right away, it can be wrapped loosely for refrigerator storage. Just make sure juices can't escape to contaminate other foods. Wrap tightly foods destined for the freezer. Leftovers should be stored in tight containers. Store eggs in their carton in the refrigerator itself rather than on the door, where the temperature is warmer.

Seafood should always be kept in the refrigerator or freezer until preparation time

Don't crowd the refrigerator or freezer so tightly that air can't circulate. Check the leftovers in covered dishes and storage bags daily for spoilage. Anything that looks or smells suspicious should be thrown out.

A sure sign of spoilage is the presence of mold, which can grow even under refrigeration. While not a major health threat, mold can make food unappetizing.

Most moldy foods should be thrown out. But you might be able to save molding hard cheeses, salami, and firm fruits and vegetables if you cut out not only the mold but a large area around it. Cutting the larger area around the mold is important because much of the mold growth is below the surface of the food.

Many items besides fresh meats, vegetables, and dairy products need to be kept cold. For instance, mayonnaise and ketchup should go in the refrigerator after opening. Always check the labels on cans or jars to determine how the contents should be stored. If you've neglected to refrigerate items, it's usually best to throw them out.

For foods that can be stored at room temperature, some precautions will help make sure they remain safe. Potatoes and onions should not be stored under the sink, because leakage from the pipes can damage the food. Potatoes don't belong in the refrigerator either. Store them in a cool, dry place. Don't store foods near household cleaning products and chemicals.

Check canned goods to see whether any are sticky on the outside. This may indicate a leak. Newly purchased cans that appear to be leaking should be returned to the store, which should notify the HHS Food and Drug Administration.

Learn more about preparing and storing food safely at FoodSafety.gov.

How can I prevent foodborne illness?

The first cardinal rule of safe food preparation in the home is: Keep everything clean.

The cleanliness rule applies to the areas where food is prepared and, most importantly, to the cook.

Wash hands with warm water and soap for at least 20 seconds before starting to prepare a meal and after handling raw meat or poultry.
Cover long hair with a net or scarf, and be sure that any open sores or cuts on the hands are completely covered. If the sore or cut is infected, stay out of the kitchen.
Keep the work area clean and uncluttered. Wash countertops with a solution of 1 teaspoon of chlorine bleach to 1 quart of water or with a commercial kitchen cleaning agent diluted according to product directions. They're the most effective at getting rid of bacteria.
Also, be sure to keep dishcloths clean because, when wet, they can harbor bacteria and may promote their growth. Wash dishcloths weekly in hot water in the washing machine.
Sanitize the kitchen sink drain periodically by pouring down the sink a solution of 1 teaspoon of bleach to 1 quart of water or a commercial kitchen cleaning agent. Food particles get trapped in the drain and disposal and, along with the moistness, create an ideal environment for bacterial growth.
Use smooth cutting boards made of hard maple or a non-porous material such as plastic and free of cracks and crevices. Avoid boards made of soft, porous materials. Wash cutting boards with hot water and soap, using a scrub brush. Then, sanitize them by washing in an automatic dishwasher or by rinsing with a solution of 1 teaspoon of chlorine bleach to 1 quart of water.
Always wash and sanitize cutting boards after using them for raw foods, such as seafood or chicken, and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish.
Always use clean utensils and wash them between cutting different foods.
Wash the lids of canned foods before opening to keep dirt from getting into the food. Also, clean the blade of the can opener after each use. Food processors and meat grinders should be taken apart and cleaned as soon as possible after they are used.
Do not put cooked meat on an unwashed plate or platter that has held raw meat.
Wash fresh fruits and vegetables thoroughly, rinsing under running water. Don't use soap or other detergents. If necessary--and appropriate--use a small scrub brush to remove surface dirt.

The second cardinal rule of safe home food preparation is: Keep hot foods hot and cold foods cold.

Use a digital or dial food thermometer to ensure that meats are completely cooked. Insert the thermometer into the center of the food and wait 30 seconds to ensure an accurate measurement. Beef, lamb, and veal should be cooked to at least 145 F (63 C); pork and ground beef to 160 F (71 C); whole poultry and thighs to 180 F (82 C); poultry breasts to 170 F (77 C); and ground chicken or turkey to 165 F (74 C).
Eggs should be cooked until the white and the yolk are firm. Avoid foods containing raw eggs, such as homemade ice cream, mayonnaise, eggnog, cookie dough and cake batter, because they carry a Salmonella risk. Their commercial counterparts usually don't because they're made with pasteurized eggs. Cooking the egg-containing product to an internal temperature of at least 160 F (71 C) will kill the bacteria.
Seafood should be thoroughly cooked to an internal temperature of at least 145 F (63 C). Fish that's ground or flaked, such as a fish cake, should be cooked to at least 155 F (68 C), and stuffed fish to at least 165 F (74 C).

If you don't have a food thermometer, look for other signs of doneness. For example:

Fish is done when the thickest part becomes opaque and the fish flakes easily when poked with a fork.
Shrimp can be simmered three to five minutes or until the shells turn red.
Clams and mussels are steamed over boiling water until the shells open (five to 10 minutes). Then boil three to five minutes longer.
Oysters should be saut??ed, baked or boiled until plump, about five minutes.

Protect food from cross-contamination after cooking, and eat it promptly.

Cooked foods should not be left standing on the table or kitchen counter for more than two hours. Disease-causing bacteria grow in temperatures between 40 and 140 F (4 and 60 C). Cooked foods that have been in this temperature range for more than two hours should not be eaten.
If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165 F (74 C). Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months.
After the meal, leftovers should be refrigerated as soon as possible. (Never mind that scintillating dinner table conversation!) Meats should be cut in slices of three inches or less and all foods should be stored in shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within three days.

And here are just a few more parting tips to keep your favorite dishes safe.

Don't thaw meat and other frozen foods at room temperature. Instead, move them from the freezer to the refrigerator for a day or two; or defrost submerged in cold water. You can also defrost in the microwave oven or during the cooking process. Cook foods immediately after defrosting in the microwave or cold water.
Never taste any food that looks or smells "off" or comes out of leaking, bulging or severely damaged cans or jars with leaky lids.

Learn about the latest recalls and stories on food labels, food illnesses, and keeping it safe at: http://www.foodsafety.gov

What is a food additive?

In its broadest sense, a food additive is any substance added to food. Legally, the term refers to "any substance the intended use of which results or may reasonably be expected to result (directly or indirectly) in its becoming a component or otherwise affecting the characteristics of any food." This definition includes any substance used in the production, processing, treatment, packaging, transportation or storage of food.

If a substance is added to a food for a specific purpose in that food, it is referred to as a direct additive. For example, the low-calorie sweetener aspartame, which is used in beverages, puddings, yogurt, chewing gum and other foods, is considered a direct additive. Many direct additives are identified on the ingredient label of foods.

Indirect food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling. For instance, minute amounts of packaging substances may find their way into foods during storage. Food packaging manufacturers must prove to the HHS Food and Drug Administration (FDA) that all materials coming in contact with food are safe, before they are permitted for use in such a manner.