Food Science and Food Safety Publications

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Sandia Lab News
Page 9 of the Sandia Lab News has two articles on agricultural security and food safety.

Nancy Flores
Extension food technology specialist, New Mexico State University

Although the current focus is on a foreign threat, a food business is actually more vulnerable to someone who is familiar with it, such as a disgruntled or former employee, an unhappy neighbor or a dissatisfied customer. Owners and managers must evaluate business practices and develop plans to avoid problems and deal with contingencies.

Even simple harrassment can be costly. Businesses can become overwhelmed with false complaints and "tips" to regulators of illness or product misrepresentation. Activist groups have disrupted meat businesses by jamming phone and Internet service. Claims made to the media, such as the Alar scare in apples, can cause lasting damage.

Tools such as Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP), along with employee training and proper documentation, offer a food business a level of protection against false claims. Any food business in New Mexico that would like assistance in developing a HACCP plan or employee training program can contact Nancy Flores, food technology specialist with New Mexico State University’s Cooperative Extension Service, at (505) 646-1179.

Nancy Flores
Extension food technology specialist, New Mexico State University

In light of recent events, all businesses have been assessing security risks ranging from Internet connections to people allowed through the front door. Here are some precautions for food processors:

Martha Archuelta
Extension Food and Nutrition Specialist, New Mexico State University

How many times have you wondered if you've kept food too long and asked, "Is it still all right to eat?" To help you decide whether to keep it or throw it out, here are some simple guidelines and a food storage timetable.

Martha Archuelta
Extension Food and Nutrition Specialist, New Mexico State University

An estimated 6.5 to 33 million people suffer from food-borne illness each year in the United States. The cost of medical care and lost productivity is estimated between $6 and $90 billion. Most cases of food-borne illness are unreported as the discomfort is often attributed to 24Ðhour flu, which has symptoms similar to those experienced in food-borne illness.

Only laboratory tests can identify the exact bacteria, mold, or virus that causes digestive tract distress, which is usually a combination of nausea, vomiting, cramps, diarrhea, and a general feeling of unease.

Individuals at highest risk for life threatening consequences from food-borne illness include pregnant women, unborn and newborn infants and toddlers, the elderly, and those with compromised immune systems from a serious illness such as cancer or AIDS.

Proper food care and storage, sanitary conditions during preparation, and cooking to the recommended temperature will eliminate the possibility of foodborne illness.