Did You Know?
Underwriters Labs Unveils New Food Industry Seal of Approval
Effective October 30, 2000, Underwriters Laboratory, Inc. has introduced a new certification icon applicable specifically to all commercial food service equipment, meat and poultry plant equipment, and drinking water treatment additives which are found to comply with the companys stringent requirements. The new UL Environmental and Public Health (EPH) Mark, as it is called, incorporates the trademarked UL in a circle inside a green triangle logo, and is designed to help public health officials and other regulatory authorities distinguish the new Mark from ULs traditional Marks. Included among these is the existing blue UL Sanitation Mark for food service equipment, which remains active and may be used to supplement the new EPH Mark.
Drink and Be Healthy!
Drink and Be Healthy!
Eat and Be Healthy!
In a related story, researchers in Japan, whose work was also presented at the recently held ICCPBS, have found that avocados contain potent chemicals that may reduce liver damage. To evaluate the protective activity of food against liver damage, researchers Hirokazu Kawagishi, Ph.D., and Kimio Sugiyama, Ph.D., from Shizuoka University in Japan fed 22 different fruits to a group of rats with liver damage caused by the liver toxin galactosamine. Their results showed that avocados did the best job of slowing organ damage.
According to researchers Michael OMahony and Earl Carstens from the University of California, Davis, pain may be an important element of the pleasure we get from tasting spicy foods and carbonated drinks. The tingle you get from a chili pepper is working on the pain system, explains OMahony. It also turns out that the fizz or carbonation you get from a fizzy drink works on the same system. In their work the researchers compared the effects of capsaicin, which gives chilies their burn, with nicotine on nerve activity in rats. When dripped on the tongue, both substances caused a firing of trigeminal nerves, the first pain relay on the way to the brain. Researchers found that carbonated drinks, which produce carbonic acid, have a similar effect.
FSIS May Soon Allow Online Reprocessing of Poultry
In a surprise move, the USDA Food Safety and Inspection Service recently proposed lifting its prohibition of online reprocessing of pre-chill poultry carcasses so long as significantly lower pathogen reduction standards for E. coli and Salmonella are met. If the proposal is adopted, poultry carcasses contaminated with digestive tract contents will be allowed to remain on the main processing line for removal of these contaminants, rather than having to be moved off the main line. By so doing the FSIS hopes to reduce the risk of foodborne pathogens from cross-contamination by decreasing the handling of contaminated carcasses to off-line reprocessing.