Category: Food Safety and Defense


By: Nancy Ooki, University of Hawaii at Manoa

The recent attention to the outbreak of the 2019 novel coronavirus serves as an excellent opportunity to remind our stakeholders of easy, simple actions that can impact their health greatly. Guidelines have been released with the goal of preventing the spread of this virus in the community that include one of the most basic best practices – hand washing. For the coronavirus, the CDC recommends citizens wash their hands often with soap and water for at least 20 seconds or if soap and water are not available, to use an alcohol-based hand sanitizer.

Handwashing has been critical in helping prevent the spread of illness and disease, but as an everyday activity, its importance is often forgotten. The current news headlines provide a great opening to remind community members of the process and best practices associated with handwashing.

In addition to combating the spread of disease, handwashing can help to keep food safe and reduce food-borne illness as well. Consumers should wash their hands before and after eating. Farmworkers should follow farm safety guidelines for handwashing.

In keeping with food safety issues, consumers and food preparers should also wash their produce prior to serving or consumption. A growing outbreak of Rat Lungworm disease in Hawai‘i (and found in Louisiana in addition to other countries) has prompted a renewed interest in produce washing practices. The disease can infect humans through the ingestion of raw vegetables contaminated with the rat lungworm larvae, which means that produce should be examined thoroughly prior to consumption. Consumers should wash their hands, then separate and rinse produce. It is also important to clean and sanitize food contact surfaces.

Additional resources and lesson plans on hand and produce washing are listed below. Use this opportunity to educate and remind stakeholders of the best practices. Good, safe food handling and hygiene practices are important all the time, but the occasional reminder at the right time can make a big difference.

Handwashing Reminders

Wash your hands:

  • Before and after you eat
  • Before, during and after preparing food
  • After you use the bathroom
  • After handling animals or animal waste – including pets
  • After playing or working outside
  • After changing diapers or handling a baby’s bottom
  • Anytime your hands are dirty

On the farm or in food production areas, wash:

  • Before entering and returning to the field or the packing line
  • Before touching clean produce
  • Before putting on new gloves
  • After working with soil
  • After disposing of rotten produce
  • After handling garbage
  • After smoking or doing other activities that dirty your hands
  • After touching bare human body parts
  • After handling animals and animal waste

Credit: Clean Hands Save Lives! University of Hawai‘i Cooperative Extension (2012, January) Retrieved from: https://www.ctahr.hawaii.edu/new/Newsletters/CleanHands.pdf

Handwashing Resources

Cornoavirus Resources

Produce Washing Reminders

Inspect produce for

  • Obvious signs of soil or damage
  • Prior to cutting, slicing, or dicing.
  • Cut away affected areas or do not use

Wash produce before serving/cutting using

  • Continuous running water
  • Chemical disinfectants

Do not

  • Soak produce or store in standing water
  • Rewash packaged produce labeled “ready-to-eat,” “washed,” or “triple washed.”

Wash thoroughly with hot soapy water

  • All equipment
  • Utensils
  • Food contact surfaces

Credit: Best Practices Handling Produce in Schools United States Department of Agriculture Food and Nutrition Service (retrieve 2020, February) from: https://fns-prod.azureedge.net/sites/default/files/Food_Safety_Produce_Best_practices.pdf

Produce Washing Resources

Rat Lungworm Resources


EHD or epizootic hemorrhagic disease is killing large numbers of deer in a number of states.  Deer hunting season has started or will start soon in many states and this has people wondering if deer meat remains safe to eat.  See this excellent publication from Michigan State University Extension for answers to this important question.

Kim Cassel

 


Posted on December 20th, 2010 in Food Safety and Defense, Human Health

Immediate past chair Dave Filson, chair elect Rick Atterberry and EDEN Homeland Security project director Steve Cain attended an EPA meeting in Chicago. They had active roles as facilitators. 

Are municipalities, food processors, medical centers and other high volume water users prepared in the event of an interruption?  That’s the question the Chicago office of the Environmental Protection Agency is helping answer.

On November 17 representatives of those entities came together to hear presentations from the USEPA, Chicago Department of Water Management, Metropolitan Water Reclamation District, Department of Homeland Security, Midwest Food Processors Association and Industry sources discuss the need for additional planning to address both interruption in delivery and water quality issues.

Attendees participated in small group discussions in the afternoon which were facilitated by EDEN representatives Dave Filson from Penn State, Steve Cain from Purdue and Rick Atterberry from the University of Illinois.  EDEN’s involvement in the event was organized by Dave Filson.

It is anticipated that additional sessions may be held building on the discussions at this first event.  For most attendees, water is a sole source commodity the supply of which they have little control.  All of the water for the City of Chicago, many suburbs and the large users located in the communities comes from Lake Michigan through two giant treatment facilities along the lakeshore, including one right on the downtown lakefront.  Because the water is drawn from the lake on a continuing basis, there is not a lot of storage of treated water built into the system which is one of several vulnerabilities discussed by participants.

Conference organizers were grateful that EDEN representatives acted as independent facilitators.

EDEN involvement with EPA was the direct result of EPA involvement in the EDEN Regional Food Protection Conference in Pennsylvania.  From that connection, the Food Safety Inspection Service (FSIS) and EPA have both requested continued involvement from EDEN professionals with their agencies including training, planning and conferences.   

Regards, Virginia Morgan, EDEN Chair