Restaurant News: Salmonella Is More Resistant to Disinfectants than Ever

Food safety is top priority to those in the restaurant industry; food-borne illness is no joking matter. Salmonella is one of the more common bacterium lurking in the corners that restaurant business operators must attempt to guard against. It is most commonly found in raw meat and can typically be killed by thoroughly cooking food through. Unfortunately, a recent study published in Applied and Environmental Microbiology has demonstrated that salmonella has now become resistant to disinfectants to the point where, if it is allowed to form a biofilm on surfaces, it can be difficult, if not impossible, to kill.

The Food-Borne Illness Outbreak that Prompted a New Look at Salmonella

The study into salmonella’s new resistance to disinfectants was conducted by researchers from the National University of Ireland, Galway, when 160 people in 10 European countries got sick from the Agona serotype of salmonella. After some investigation, it was discovered that the source of the outbreak was meat from a food processing facility with a wide distribution range. It was further discovered that the biofilm that salmonella can create on hard surfaces, such as those found in just such a food processing facility, is nearly indestructible once it gets established.

Only One Disinfectant Tested Could Kill Salmonella, and Only in its Early Stages

The biofilm of salmonella forms on hard surfaces and gets denser and more securely attached as time passes. The researchers tested three common disinfectants on a variety of hard surfaces: sodium hypochlorite, sodium hydroxide and benzalkonium chloride, in two stages of salmonella biofilm development; early (48 hours) and relatively mature (168 hours). While all three disinfectants did lower the counts of salmonella, sodium hydroxide was the only one to effectively eradicate the biofilm in its early development stage. Worse, not a single one of the agents could kill the mature biofilm, even after being soaked for 90 minutes!

Is This Resistance to Disinfectants Found in All Types of Salmonella?

The researchers of this study were curious to know if there was anything special about this particular strain of salmonella that allowed it to survive so successfully on the hard surfaces of the food processing facility. The answer is, unfortunately, no. In fact, the study found that every single type of salmonella they examined was able to adapt to the specialized biofilm lifestyle, on every single surface they tested. This includes glass, stainless steel, glazed tile and plastic.

Obviously, this is troubling news for food-service businesses. Letting a salmonella biofilm develop that can’t be killed is equivalent to going out of business. While there’s not much that can be done about salmonella’s growing resistance to disinfectants, restaurant operators should continue to take the precautionary measures against food-borne illnesses that they always have taken.  This includes being mindful of cross-contamination, especially on hard surfaces prone to the development of salmonella, and serving foods that are thoroughly cooked. This study only underscores the necessity for continued and improved vigilance on the part of restaurant operators as science works to neutralize these nasty bacteria.

Innovations in Chicken Wing Processing

Whether you call them hot wings, Buffalo wings, or simply plain old chicken wings, these tasty treats are absolutely a staple of the American diet – especially in the casual dining and retail ready-to-eat sectors. Just to underscore how truly popular chicken wings are with the populace, one only has to take a look at how many chicken wings are consumed during, say, the Super Bowl.

It was estimated that during the last Super Bowl event, Americans consumed a whopping 1 billion chicken wings over the course of the weekend alone! Wings also happen to be the priciest part of the chicken, up 14% since 2011.

Improvements That Make Offering Chicken Wings on the Menu More Lucrative

The last few years have marked vast improvements for the poultry industry. Along with increased efficiency and better management practices, carcass sizes have vastly increased due to improved genetics. Predictably, chicken wing sizes have gotten bigger and meatier as well. In fact, it is estimated that more than 30% of the market is harvesting chickens over six pounds – with 18% over eight pounds.

Aside from the increased quantity of meat that these larger chicken wings produce, the increased sizes have the added benefit of allowing the use of more efficient and automated processing technology as well. The larger size of today’s modern chickens allows the wing to be cut into three sections (the tip, mid-section, and the drumette).

The ability to segment wings in this way is particularly beneficial to restaurants, who typically serve wings by the piece rather than by the pound. As a result, the segmentation process is something most restaurants are willing to pay a little extra for.

Differing Types of Innovative Processing for Chicken Wings

Segmenting the wing into its three key parts can be done through a variety of different automated processing techniques. One style is the overhead in-line wing cutting system. The wings are first stretched and cut into sections before the rest of the carcass is cut up. This system has the added benefit of creating very uniform cuts. The downside of this style is that removing the wings doesn’t leave anything for the machine to grab on to in order to chop up the rest of the carcass.

Another style of automated wing segmentation is the wing portioner. This is a small, stand-alone system that requires manual feeding and positioning of the wings into the machine. The circular saw then portions the wings into its segments. This is a very space saving option, but has the downside of needing the handler to position the wings properly in order to get the right cut.

Problems to Watch For as a Result of Wing Segmentation

There are a few issues to watch for if you opt for wings which have been segmented in this way. The first is that if the wing is not positioned properly in the machine, bone and bone marrow end up getting exposed. If the bone cap is removed, the meat ends up shrinking around the bone during cooking and can result in a health hazard to the consumer.

The other problem with bone marrow is that it contains a lot of heavy metals such as iron.  These heavy metals can cause increased rates of oxidation (even in frozen wings), thereby reducing shelf life.

The final consideration in all of this is the need to buy wings which are uniformly sized in order to avoid a potential health hazard, since different sizes demand different cooking times in order to destroy pathogens.

The end result of all of the innovations in processing and segmenting technology is quite simply to supply the public with the copious amounts of chicken wings that they demand. Restaurants should consider wing sizes as an important factor in being able to serve the public with their insatiable appetite for chicken.

Up and Coming Food Processing Technologies to Keep Your Eye On

Considering the growing level of industrialization in food production and the globalization of food supply and trade, it’s no surprise that food safety has been a topic of increasing importance. Recent years have garnered a host of new and improved food processing technologies that stand to significantly improve food safety, as well as increase shelf life and reduce environmental impacts. Here are the main technologies that have people excited.

High Pressure or High Hydrostatic Pressure Food Processing

High pressure processing, also known as high hydrostatic pressure processing or ultra high pressure processing, is the application of up to 87,000 pounds per square inch of pressure to cook food products. It can be done with or without heat and has the effect of rendering microbes inactive as well as altering certain food attributes to achieve the desired quality.

This technology helps retain the quality of the food as well as maintaining natural freshness and extending the microbiological shelf life. Because high pressure processing causes minimal changes in the freshness of the food, it is preferably to thermal technologies.

An additional advantage is that this method of processing can be done at ambient or refrigerated temperatures, thereby eliminating funky flavors that can arise as a result of thermal processing.  High pressure processing is, therefore, particularly useful for heat-sensitive products.

However, like any technology, high pressure processing can’t be used universally. It does not extend the shelf life of foods such as vegetables or milk which are low in acidity, although it does kill food borne pathogens such as listeria or salmonella, which such foods can harbor. High pressure processing is similarly poorly suited for foods like strawberries or marshmallows which have internal air-pockets and are easily crushed, as well as dry solids which don’t have enough moisture to make high pressure processing effective for microbial destruction.

Microwave Heating as a Food Processing Technology

Although microwave technology has been around for a long time, there have been numerous advances in recent years which make this an important food processing technology to utilize.  Microwave heating has many well-known applications in food processing already – tempering frozen foods for further processing, pre-cooking meats like bacon for institutional use, and drying of pasta products.  Compared to conventional methods, microwave heating significantly reduces processing time, as well as improving food quality and reducing environmental impacts. Thanks to the fact that microwaves are transparent to plastic, this technology is also put to use to process pre-packaged food products.

Ultraviolet Food Processing Technology

Ultraviolet food processing is perhaps the method that has garnered the most attention recently in terms of emerging technologies. Ultraviolet light is particularly effective against air-borne pathogens and is used to control microbial hazards through the treatment of air, non-food, food contact surfaces, processing water, ingredients, raw, and finished products.

Meat processing facilities in particular can benefit from installing an ultraviolet system in their establishments, although studies still need to be run to determine cost-saving measures for energy and water processing, as well as the assurance of enhanced food safety utilizing the method.

There are several other emerging food processing technologies that are worthy of consideration, but these are the three big ones that are on everyone’s mind right now. As our global market continues to expand, we can expect more discussion and enhanced safety regulations to be put in place.

Accommodating Restaurant Guests with Food Allergies

It is reported that there are currently 15 million people in the United States with food allergies. When these people choose to dine out, they trust much of their health and safety to the eating establishment that they choose. The consequences of serving the wrong thing to an allergic patron can be devastating, causing anything from minor swelling to anaphylactic shock and even death.

Restaurant management can help avoid this by taking certain measures to ensure that patrons are aware of allergens on the menu and food preparers are aware of the patron’s allergies.

Communicate Carefully

In order to keep from serving something dangerous to an allergic patron, the kitchen staff must know of the allergy. Servers should encourage patrons to notify them of any members of the party that have a food allergy. Post a sign for guests to see as they walk in the restaurant, or display the request prominently on the menu asking guests to please let their server know if they have a food allergy before ordering.

Many guests with allergies neglect to do this if they are not asked because they rely upon the menu to tell them what each item contains. However, it is much safer for the server to know about the allergy up front, since often the allergen may not be listed in the menu descriptions.

Also, servers should be trained to remember which menu items contain common allergens like eggs, shellfish, or nuts. Waitstaff should always be up to date on the menu anyway, but it can be especially helpful if they can tell a guest which items contain peanuts or peanut products as they order, or point out which salad dressings contain dairy.

Naturally, it would be nearly impossible for every server to remember every ingredient of every dish on the menu, so servers should still notify the kitchen of the allergy so that the chef can make sure that the guest’s dish does not contain anything that could cause an allergic reaction.

Servers can also learn to recognize when it is appropriate to ask a patron if they have a food allergy. A guest who asks many questions about a certain ingredient in different dishes may have an allergy that the kitchen staff should know about. Encourage waitstaff to be tactful in asking for this kind of information, perhaps asking it as a general query to the whole table rather than an irritated response to a guest with a lot of questions.

Assembling Options

Managers may also consider putting together an allergy menu as a way to prevent allergic reactions, and to accurately offer allergic guests many pleasing options. This menu would contain all menu items with each and every ingredient listed beside them including all spices, cooking oils, and garnishes.

For items that contain pre-made ingredients, the labels for them should be photocopied and included in the list next to the menu item. Common allergens could be highlighted for quick identification. Servers should take the allergic guest’s order, consult the allergy menu and the chef, and hopefully present the guest with options that are both safe and delicious.

The Latest in Food Safety News Reports Huge Jump in America’s Consciousness

You’ve probably seen the food safety news plastered across the news before. Remember the time in 2006 that Taco Bell had to pull all of their green onions from their North American stores when they had an E coli outbreak? Their business declined dramatically in response to three cases of food borne illness. On top of that, the green onions were not even the source of poison!

 

Fortunately, America has always paid close attention to food safety guidelines. Many of our restaurateurs are probably already well-aware that many states require employees to pass a food safety sanitation course within a certain amount of time from the hiring date as well as get their mandatory Hepatitis vaccines.

 

Recent Changes in Food Safety Guidelines

 

According to Deloitte’s annual Consumer Food and Products Insight Survey in March of 2011, 73 percent of Americans were increasingly aware of restaurant food safety than they were five years ago. Following the survey, in April the FDA released an easier-to-use version of their website on food recall.

This was in response to the Food Safety Modernization Act that was passed under Obama’s administration on January 4, 2011. If you haven’t taken a look at the website yet, do so. It’s well worth your time if you are in the hospitality industry.

In answer to the sky-rocketing concern of food safety due to several high profile food recalls in the recent past, efforts are being made to decrease the risk of food poisoning within the packaging industry. This requires a better tracing system, with labels that can isolate the problem more efficiently.

Food Safety and the Bottom Line

Restaurateurs have pushed for this due to the bad publicity and liability that they have had in the past. Regardless of what role they actually play in the food safety, in the end the distributor usually takes the brunt of the publicity on this.

This is why it is essential that we keep up on the latest innovations in food safety news and guidelines, as well as provide continuing education programs for our employees.

The Trouble with Poultry

Poultry can be a hotbed of microbial activity.  With the rise of ground poultry on the table – such as in turkey burgers – it is important that those who prepare poultry be certain that it is stored and cooked properly.

 

It is also important that the processors take the necessary steps to ensure the safety of the meat.

 

There is a particular issue with ground poultry.  While whole poultry may have some pathogens on a particular section of the meat, grinding it disperses the pathogens throughout the whole product.

 

When a restaurant, consumer, or processor chooses to grind poultry meat, important steps must be taken.  The meat should be kept cold throughout the entire grinding process.

 

The process of grinding meat causes friction which could raise the temperature of the batch.  Bacteria tend to grow rapidly at temperatures above 41 F, the beginning of the infamous “danger zone.”  While grinding, the temperature should remain below the zone.

 

It is also important to use quality meat when grinding.  Because the grinding process distributes pathogens throughout the whole lot, it would make sense to start with meat that has as little pathogens as possible.  Thus, it is important to ensure the poultry being ground is as above board as possible.

 

It should also go without saying that the equipment used needs to be cleaned properly.  This not only includes the grinding equipment, but also any other equipment used in the formation of ground meat products . . . patty makers, for instance.

 

It doesn’t take a drastic change in measures to ensure meat is safe.  A sound and clean kitchen using quality ingredients and sound safety practices is one of the best ways to keep food borne illnesses at bay, even those that can come from poultry.

 

What Is Being Done to Prevent Infectious Meats?

While is it important that restaurants maintain proper food safety protocols to protect customers, members of the meat industry should also do their part in preventing pathogens from reaching consumers.  This includes making sure animals are raised, transported, and slaughtered with food safety in mind.

 

It is commonly accepted that healthy animals are less likely to carry food borne pathogens than animals that are sick.  Therefore, those who raise animals need to be sure that their stock is being properly cared for.

 

The type of food an animal eats could be a part of this.  A recent study by the USDA Agricultural Research Service showed that the use of wet distillers grain with solubles (WDGS) may be linked to a higher occurrence of O157:H7, the most common strain of E. coli.

 

Other ways animal raisers may try to ensure the health of the animal are through antimicrobials, probiotics, and vaccines.  However, these practices may not lead to a long term reduction of pathogens.  In addition, the use of antimicrobials may actually lead to the development of pathogens that are resistant.

 

The cleanliness of the cages animals are held in when traveling to slaughter and the condition of the lairage, the pens animals are held prior to slaughter, are also considerations.  Dirty animal cages could lead to further contamination.

 

The government is also concerned about increased safety in meats.  In January, the USDA proposed new regulations for finding E. coli strains in meat beyond that of O157:H7.

 

Some experts say that these new regulations shouldn’t put too much extra burden on the meat manufacturers because, when used properly, methods used to control O157:H7 are also effective in controlling other strains.

 

Regardless of what the feds or anyone else does, restaurants need to do their part to ensure tainted meat does not have a seat at their table.  Watching where the meat comes from and properly handling it once it is received can help the restaurant protect customers from food related illness.

 

The Guests No One Wants

With the recent outbreak of E. coli in Europe, food safety may be at the forefront of the restaurateur’s mind.  No one wants to be responsible for someone getting sick on their watch, and so maintaining food safety practices in the restaurant as well as checking the suppliers’ should be a priority.

 

A restaurant owner or manager who wants to stop pathogens from being served should do what it takes to prevent it from coming into the kitchen in the first place.  Checking with the suppliers to make sure they are obtaining and shipping products in the correct manner can be an important step.

 

It is also important to make sure farming practices are up to standard.  After all, E. coli and other bugs can get onto produce via contaminated water.  Thus, irrigation practices and water testing should be in place to make sure products are safe.

 

Of course, the responsibility isn’t placed only on the suppliers.  Restaurants must do their part to make sure food is being prepared properly.  This includes making sure hands are properly washed, surfaces are properly cleaned, produce is properly washed, and food is properly cooked.

 

A major part of this is to make sure the restaurant staff is adequately trained.  It is important for them to understand the importance of food safety and why the different protocols are in place.  One slip-up could cause the downfall of an entire food safety procedure and get someone sick.

 

There are different ways to make these facts real to the staff in the restaurant.  Posters and signs do some good, but can be easily forgotten.  Object lessons and linking the information to real life examples may make the lesson stick better.

 

No one wants their restaurant to be pinned with a food safety outbreak, but it is one of the risks of the job.  Making sure the restaurant staff as well as any suppliers and distributors are keeping up food safety precautions can lower that risk significantly.

 

Upholding Food Safety Protocols

Nobody wants a food safety issue at their restaurant.  Customers don’t want to get sick, and the chef and restaurant staff certainly don’t want to be responsible for food poisoning on their watch.  Therefore, it is important that a restaurant have and maintain strict food safety protocols.

 

Many in the restaurant business know the importance of providing proper food safety training for their staff.  Simple things like knowing when and how to wash hands, storing food properly, and keeping the kitchen clean should be second nature to anyone working in a restaurant.

 

It is also important and should be common knowledge to make sure that food is kept out of the “danger zone.”  Cold food should be kept cold and hot food should be kept hot.  But upholding food safety procedures goes beyond preventing a problem once the food gets into the restaurant.

 

If, for example, spinach is contaminated with E. coli when it arrives at a restaurant, problems could erupt.  So then, it is important for restaurateurs and restaurant staff to ensure that the food being delivered to the restaurant is up to standard.

 

Ensuring the product obtained is free from contamination may involve a little road trip.  Speaking or visiting with the supplier, asking questions, and analyzing the answers are some wise steps a restaurant owner or manager can take.

 

Then, once the food arrives at the door, a trained and knowledgeable person should be there to receive the delivery.  He should inspect and be choosy about what he accepts and what he doesn’t.

 

After he has chosen, it is important that the restaurant staff properly store all food in a timely manner.  Again, this goes back to keeping food out of the danger zone and training the staff in proper food safety protocols.

 

Preventing food borne illnesses at a restaurant ultimately rests in the hands of the restaurant.  They are often the last defense customers have against contamination and food poisoning.  Vigilance is key.

 

 

 

Eggxactly How to Keep the Eggs Coming and Assure Your Customers Things Are Safe

Anyone in the restaurant industry who works with fresh eggs should have been aware of the problems that caused the recent FDA report on the recall of a half a million eggs from two popular farms — Wright County Egg and Hillandale Farms.

While the problems were disturbing in and of themselves, the conditions the chickens were kept in could put a serious damper on any egg. In order to help you deal with the fallout from the recent controversy, we’ve prepared a few helpful ideas in case customers show concern:

Remind Them That the Recall Was Limited

The egg recall seemed large to the average consumer, with half a million eggs being pulled from the shelves. But the reality is that this number is a tiny drop in the bucket compared to the billions of eggs consumed in this country every single year.

The latest estimate is that of the304 million people in the United States, each one consumes about 250 eggs a year. This adds up to 76 billion eggs consumed each year! Which means that the recall, while large, affected just a tiny fraction of a percent of the total egg market.

Assure Them That Your Eggs Are Safe

For most people a simple assurance that you have made sure to check on your suppliers and that your eggs are considered safe will be more than enough to convince most people. They don’t really feel any need to know about the details, but rather wish to be assured that they are getting something healthy to eat when they dig into their meal.

Follow Government Guidelines on Egg Preparation

Finally, in order to ensure that your restaurant never becomes liable for outbreaks of salmonella, make sure to follow government guidelines regarding egg preparation – this means cooking the eggs thoroughly enough to kill all bacteria and/or using pasteurized egg product.

Anyone in the restaurant industry who works with fresh eggs should have been aware of the problems that caused the recent FDA report on the recall of a half a million eggs from two popular farms — Wright County Egg and Hillandale Farms. While the problems were disturbing in and of themselves, the conditions the chickens were kept in could put a serious damper on any egg. In order to help you deal with the fallout from the recent controversy, we’ve prepared a few helpful ideas in case customers show concern: Remind Them That the Recall Was Limited The egg recall seemed large to the average consumer, with half a million eggs being pulled from the shelves. But the reality is that this number is a tiny drop in the bucket compared to the billions of eggs consumed in this country every single year. The latest estimate is that of the304 million people in the United States, each one consumes about 250 eggs a year. This adds up to 76 billion eggs consumed each year! Which means that the recall, while large, affected just a tiny fraction of a percent of the total egg market. Assure Them That Your Eggs Are Safe For most people a simple assurance that you have made sure to check on your suppliers and that your eggs are considered safe will be more than enough to convince most people. They don’t really feel any need to know about the details, but rather wish to be assured that they are getting something healthy to eat when they dig into their meal. Follow Government Guidelines on Egg Preparation Finally, in order to ensure that your restaurant never becomes liable for outbreaks of salmonella, make sure to follow government guidelines regarding egg preparation – this means cooking the eggs thoroughly enough to kill all bacteria and/or using pasteurized egg product.