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Food Protection Trends
Abstracts - November 2003
Prevalence of Food Safety, Quality, and Other Consumer
Statements on Labels of Processed, Packaged Foods
Acids, Pathogens, Foods and Us
Prevalence
of Food Safety, Quality, and Other Consumer Statements on Labels of Processed,
Packaged Foods
Mary
Bender Brandt,* Carol J. Spease, Geraldine June, and Anna-Marie
Brown
Food and Drug Administration, Center for Food Safety and Applied Nutrition,
5100 Paint Branch Parkway, College Park, MD 20740
SUMMARY
The mission of the Center for Food Safety and Applied Nutrition (CFSAN) of the
Food and Drug Administration focuses on promoting and protecting the public’s
health by ensuring that the nation’s food supply is safe, wholesome, sanitary,
and honestly labeled. CFSAN monitors the food industry’s response to food
labeling regulations through the Food Label and Package Survey (FLAPS). FLAPS
data characterize the presence of food safety and other information for the
consumer. The labels of close to one-third of the food products sold in
the United States include statements about refrigeration, but the words “to
maintain safety” are not present, even though FDA guidance indicates the importance
of including them. Consumers are concerned that labels contain information
to alert allergic individuals to the presence of food allergens, but very few
food labels voluntarily bear such information. Regulations do not require food
manufacturers to provide information on bioengineered ingredients, and very
few manufacturers voluntarily do so. Pasteurization is used to kill pathogens
that could cause illness or death, and regulations require a warning statement
on the label of juice products that have not been pasteurized or otherwise processed
to prevent, reduce or eliminate pathogenic microorganisms. Over half of
juices have a statement that they are pasteurized. Few foods contain information
to cook foods thoroughly or to use a thermometer. The food label can be
used as an educational tool and will be one of the primary vehicles to provide
critical information to the consumer.
Acids, Pathogens,
Foods and Us
Robert T. Marshall
Department of Food Science, University of Missouri, Columbia, MO 65211-0001
SUMMARY
Acids have a lethal or inhibitory effect on microorganisms when they are in high
enough concentrations to denature proteins, when they are transported into cells,
or when they cause protons to leak into cells increasing the amount of energy
needed to maintain the internal pH. Acids have been used to preserve foods
for centuries. In recent years they have been applied to surfaces of fresh meats,
ready-to-eat foods, vegetables and fruits to destroy pathogens. The major acids
used have been acetic, propionic, and lactic. Combinations of acids and other
chemicals can be highly toxic to bacteria. Examples include acidified calcium
sulfate and acidified sodium chlorite. Bacterial tolerance to acids often increases
on exposure of them to moderate concentrations of acids.
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