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As headlines from Europe implicate tainted vegetable sprouts in more than 4,000 illnesses and dozens of deaths, American consumers may wonder, “Could that happen here?”

The U.S. has had its own headline-grabbing outbreaks from contaminated vegetables—such as lettuce in 2010, peppers in 2008, and spinach in 2006—but a new law has set in motion sweeping improvements to the safety of our food supply.

President Obama signed the FDA Food Safety Modernization Act into law on Jan. 4, 2011, but the year before, the Food and Drug Administration was already gearing up for important work that was mandated by the act: the Produce Safety Regulation.

This regulation will establish mandatory, science-based, minimum standards for the safe growing, harvesting, sorting, packing, and storage of fresh fruits and vegetables. “This will be a monumental shift in food safety,” says James R. Gorny, Ph.D., FDA’s senior advisor for produce safety.

Since 1998, produce growers have had available the “Good Agricultural Practices” issued by FDA and the U.S. Department of Agriculture (USDA). But this guidance is not an enforceable regulation like the Produce Safety Regulation will be, says Gorny.

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"This will be a monumental shift in food safety."

As part of the regulatory process, FDA publishes a “proposed rule” and then invites comments to the proposed rule “docket” (public record) online or by mail.  Anyone can comment on a proposed rule, and the agency considers all comments submitted to the docket before drawing up the final rule, or regulation. FDA also intends to hold public meetings about the proposed Produce Safety rule after it is published, to provide additional opportunities for the public to comment. The agency expects to publish a proposed Produce Safety rule by spring 2012.

Due to the diversity of produce farms throughout the country—ranging from a few acres to thousands of acres, and growing from a few crops to dozens of vegetable varieties—FDA decided to reach out to growers before drafting the proposed rule.

In 2010, technical experts, scientists, and other staff from FDA and USDA went on the road to meet with growers as well as produce industry groups, public policy groups, state agricultural departments, and public health departments in 13 states. They toured farms—both big and small—and talked to the owners. Some of the farm tours were attended by FDA leadership, including FDA Commissioner Margaret A. Hamburg, M.D., and Deputy Commissioner for Foods Michael R. Taylor, J.D. At the invitation of FDA, USDA Deputy Under Secretary for Marketing and Regulatory Programs Ann Wright joined several of the tours as did a number of state commissioners of agriculture. 

“Before we put pen to paper, we wanted to find out what growers are doing now and the food safety challenges they face,” says Gorny.

“It was a very refreshing change in the process that was welcomed by the growers and that allowed them to be a part of the process,” says Bob Jones, Jr., co-owner and production manager of the Chef’s Garden, a 300-acre farm in Huron, Ohio.

“The Ohio growers, in general, have a great appreciation and understanding of the necessity of good food safety,” says Jones, who also serves on the board of several agricultural associations in the state. “We have a social responsibility to consumers who purchase and consume the food we grow.”

Several themes emerged from the visits, says Gorny. Many growers commented that produce safety standards should

be appropriate and flexiblebe science-based and risk-basedbe practical—not overly burdensomeapply to both imported produce and domestic producebe accompanied by a strong education and outreach program

The agency is working to create a regulation that will be flexible and appropriate for both large-farm operators and smaller farmers—including sustainable, organic, and Amish farmers FDA met when touring the country.

back to top

“One of the themes we heard over and over is ‘educate before you regulate,’” says Gorny.

FDA doesn’t make produce safer, he adds. “We make the rules that must be followed to keep produce safe. So we need to assist growers with knowledge and training to comply with those rules.”

FDA is exploring partnerships with state agricultural departments and extension services, produce industry groups, and coalitions such as the Produce Safety Alliance—a collaboration between Cornell University, USDA, and FDA—to reach out to growers and provide them with training regarding on-farm produce safety.

Jones says everybody who handles food—growers, packers, transporters, processors, grocers, and consumers—has an important part to play in food safety. “You can educate growers on all they can do in the field—for instance, with water quality and worker hygiene—to lower the likelihood of microbial contamination,” he says. But it won’t be effective unless all the other food handlers practice food safety, too.

The bottom line, says Gorny, is that FDA wants American consumers to be able to buy healthful fruits and vegetables with the utmost confidence in their safety.

This article appears on FDA's Consumer Updates page, which features the latest on all FDA-regulated products.

 

Federal health officials estimate that nearly 48 million people are sickened by food contaminated with harmful germs each year, and some of the causes might surprise you.

Although most people know animal products must be handled carefully to prevent illness, many don’t realize that produce can also be the culprit in outbreaks of foodborne illness. In recent years, the United States has had several large outbreaks of illness caused by contaminated fruits and vegetables—including spinach, tomatoes, and lettuce.

Glenda Lewis, an expert on foodborne illness with the Food and Drug Administration, says fresh produce can become contaminated in many ways. During the growing phase, fruits and veggies may be contaminated by animals, harmful substances in the soil or water, and poor hygiene among workers. After produce is harvested, it passes through many hands, increasing the contamination risk. Contamination can even occur after the produce has been purchased, during food preparation, or through inadequate storage.

FDA says to choose produce that isn’t bruised or damaged, and make sure that pre-cut items—such as bags of lettuce or watermelon slices—are either refrigerated or on ice both in the store and at home. In addition, follow these recommendations:

Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.Cut away any damaged or bruised areas before preparing or eating.Gently rub produce while holding under plain running water. There’s no need to use soap or a produce wash.Wash produce BEFORE you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable.Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers.Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present.Throw away the outermost leaves of a head of lettuce or cabbage.

Lewis says consumers should store perishable produce in the refrigerator at 40 degrees or below.

This article appears on FDA's Consumer Updates page, which features the latest on all FDA-regulated products.

Posted May 23, 2011

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As headlines from Europe implicate tainted vegetable sprouts in more than 4,000 illnesses and dozens of deaths, American consumers may wonder, “Could that happen here?”

The U.S. has had its own headline-grabbing outbreaks from contaminated vegetables—such as lettuce in 2010, peppers in 2008, and spinach in 2006—but a new law has set in motion sweeping improvements to the safety of our food supply.

President Obama signed the FDA Food Safety Modernization Act into law on Jan. 4, 2011, but the year before, the Food and Drug Administration was already gearing up for important work that was mandated by the act: the Produce Safety Regulation.

This regulation will establish mandatory, science-based, minimum standards for the safe growing, harvesting, sorting, packing, and storage of fresh fruits and vegetables. “This will be a monumental shift in food safety,” says James R. Gorny, Ph.D., FDA’s senior advisor for produce safety.

Since 1998, produce growers have had available the “Good Agricultural Practices” issued by FDA and the U.S. Department of Agriculture (USDA). But this guidance is not an enforceable regulation like the Produce Safety Regulation will be, says Gorny.

back to top

"This will be a monumental shift in food safety."

As part of the regulatory process, FDA publishes a “proposed rule” and then invites comments to the proposed rule “docket” (public record) online or by mail.  Anyone can comment on a proposed rule, and the agency considers all comments submitted to the docket before drawing up the final rule, or regulation. FDA also intends to hold public meetings about the proposed Produce Safety rule after it is published, to provide additional opportunities for the public to comment. The agency expects to publish a proposed Produce Safety rule by spring 2012.

Due to the diversity of produce farms throughout the country—ranging from a few acres to thousands of acres, and growing from a few crops to dozens of vegetable varieties—FDA decided to reach out to growers before drafting the proposed rule.

In 2010, technical experts, scientists, and other staff from FDA and USDA went on the road to meet with growers as well as produce industry groups, public policy groups, state agricultural departments, and public health departments in 13 states. They toured farms—both big and small—and talked to the owners. Some of the farm tours were attended by FDA leadership, including FDA Commissioner Margaret A. Hamburg, M.D., and Deputy Commissioner for Foods Michael R. Taylor, J.D. At the invitation of FDA, USDA Deputy Under Secretary for Marketing and Regulatory Programs Ann Wright joined several of the tours as did a number of state commissioners of agriculture. 

“Before we put pen to paper, we wanted to find out what growers are doing now and the food safety challenges they face,” says Gorny.

“It was a very refreshing change in the process that was welcomed by the growers and that allowed them to be a part of the process,” says Bob Jones, Jr., co-owner and production manager of the Chef’s Garden, a 300-acre farm in Huron, Ohio.

“The Ohio growers, in general, have a great appreciation and understanding of the necessity of good food safety,” says Jones, who also serves on the board of several agricultural associations in the state. “We have a social responsibility to consumers who purchase and consume the food we grow.”

Several themes emerged from the visits, says Gorny. Many growers commented that produce safety standards should

be appropriate and flexiblebe science-based and risk-basedbe practical—not overly burdensomeapply to both imported produce and domestic producebe accompanied by a strong education and outreach program

The agency is working to create a regulation that will be flexible and appropriate for both large-farm operators and smaller farmers—including sustainable, organic, and Amish farmers FDA met when touring the country.

back to top

“One of the themes we heard over and over is ‘educate before you regulate,’” says Gorny.

FDA doesn’t make produce safer, he adds. “We make the rules that must be followed to keep produce safe. So we need to assist growers with knowledge and training to comply with those rules.”

FDA is exploring partnerships with state agricultural departments and extension services, produce industry groups, and coalitions such as the Produce Safety Alliance—a collaboration between Cornell University, USDA, and FDA—to reach out to growers and provide them with training regarding on-farm produce safety.

Jones says everybody who handles food—growers, packers, transporters, processors, grocers, and consumers—has an important part to play in food safety. “You can educate growers on all they can do in the field—for instance, with water quality and worker hygiene—to lower the likelihood of microbial contamination,” he says. But it won’t be effective unless all the other food handlers practice food safety, too.

The bottom line, says Gorny, is that FDA wants American consumers to be able to buy healthful fruits and vegetables with the utmost confidence in their safety.

This article appears on FDA's Consumer Updates page, which features the latest on all FDA-regulated products.

July 11, 2011

by Julie Paff, RD, LD, CDE and Chef Mariana McEnroe

Only 22 percent of Americans consume three or more vegetables per day. Vegetables are naturally low in calories, low in sodium and low in fat. No food group is more colorful. The colors and aromas of vegetables are the result of phytochemicals (over 20,000 known chemicals that occur naturally in plants). These phytochemicals have been shown in research to counteract damage to our bodies (caused by oxidative damage) that can lead to diseases like cancer, heart disease, diabetes, and high blood pressure. Each phytochemical may support a small number of health benefits, so eating a variety of colors and aromas offers the broadest base of health benefit.

Vegetable Cooking Basics: Recipes for Success
Date: Wednesday July 20, 2011
Time: 6:30 to 7:00 pm light diabetes-friendly meal and networking
7:00 to 8:00 pm Program interactive discussion
Location: 5555 North Lamar Blvd Building D Suite 125
Register: Online or call (512)324-1396
Map

People who eat more vegetables tend to have:

The key to healthy eating is increasing vegetable intake and increasing variety by expanding the number of different vegetables you consume each week. Recently, the Food Pyramid was replaced with a plate icon that recommends serving yourself half a plate of fruits and vegetables. There is a move in Texas and across the United States to increase plant foods in the diet. One great first step is to add ONE more serving of vegetables each day to your usual intake.

1/2 cup cooked vegetables (Think of a fist as two servings)1 cup raw vegetables. (Think of a fist as a serving)

Take a minute and list every vegetable you ate and the portion size of each vegetable for the last three days. Do not count a slice of tomato on a sandwich as a serving of vegetable--one whole tomato would count as a serving.

How many vegetable servings do you average each day?
Now total the number of different vegetables you ate in the past three days. How many different vegetables did you eat at least ONE serving of in that three-day period of time?

The goal is to eat at least three servings of vegetables per day, though many health experts feel five servings of vegetables daily is a healthier goal to lower your risk of chronic disease and support a healthy weight. Variety is the spice of life--eating three servings or more per day and at least 10 different vegetables each week would be a great goal for most adults.

Texans love a good tostada. Mariana McEnroe is a chef with a passion for serving up healthy meals. She shares her Aunt Lulu's Vegetarian Tostada recipe, which provides three servings of vegetables in one quick and easy meal of two tostadas. What's even better is that this vegetable offers four different vegetables in one meal.

Serves: 4 tostadas
Preparation Time: 1/2 hour

Ingredients:

4 low-fat Tostada Shells
1 cup black beans, cooked and mashed (you can refry them in 1 Tbsp canola or vegetable oil)
4 shredded carrots
2 Mexican zucchini squash (the light green squash)
1/4 head red cabbage, shredded
2 Tbsp. chopped cilantro
2 tomatoes, diced or sliced thin
4 thin slices of onion
4 slices avocado
1 lime
1 lemon
1/4 tsp salt
Black pepper to taste
Pico de gallo or salsa verde
3 Tbsp Greek yogurt
1 Tbsp. milk
2 Tbsp. queso fresco or low-fat shredded mozzarella cheese

Directions:

In a large mixing bowl, combine the carrots, zucchini, cabbage, cilantro, the juice of the lime, the juice of the lemon, salt and black pepper. Mix well. Heat the beans over medium flame. Spread 1/4 bean mixture on each tostada. Divide vegetable mixture evenly over four tostadas. Place tomato slices, onions, avocado slices. Whisk Greek yogurt and milk together until creamy and divide mixture over each tostada. Sprinkle cheese and serve.

Nutrition Information per tostada: 314 Calories, 48 gm carbohydrate (3 carb choices), 10 gm fiber, 415 mg sodium and 12 gm protein.

If you would like to learn more about vegetables and health for persons with diabetes and pre-diabetes, enroll in the free seminar offered by Mariana McEnroe on July 20, 2011. You can also call and register at (512) 324-1891.

Mariana McEnroe is a chef with a passion to promote healthy eating. After being diagnosed with pre-diabetes, Mariana decided to take action to improve her health. One of our most popular speakers, Mariana promises to share some exciting ways to increase vegetable intake into a healthy diet for persons with diabetes or pre-diabetes. Mariana states that vegetables are the healthiest fast foods. Come learn how to serve vegetables your whole family will love.

Seton Diabetes Education Program empowers individuals with diabetes to manage their disease over the course of a lifetime. Program participants can expect to learn skills and self-management strategies to manage blood sugar and reduce the risk of complications with the changing needs of disease management. Seton Diabetes Education wants to assure that all persons with diabetes or at risk of diabetes are aware of services to support health. Please contact us if you have questions or would like to learn more about the program at (512) 324-1891 or email diabeteseducation@seton.org.

Mike AnthonyDelicious no-meat recipes for your holiday table.

When executive chef Michael Anthony from New York City’s Gramercy Tavern added a series of vegetable tasting dishes to the celebrated restaurant’s menu, he wasn’t trying to attract vegetarian diners.

“It’s not a way to pull a niche market into the restaurant, nor is it designed to be an escape from regular food,’’ Mr. Anthony explained. “It’s meant to be a celebration of vegetables, and a great snapshot of what’s available in the farmers’ market and what’s growing in family farms around our area.’’

As a result, Mr. Anthony says he was eager to “show off” vegetables as part of the Well Vegetarian Thanksgiving series.

“There is this notion of reconsidering the role that proteins play in the conception of the dish,’’ he says. “It makes for good eating to reconsider and create dishes that let vegetables play a major role.’’

The seasonal menu offered by Mr Anthony includes buckwheat and black kale, a soup made with celery root and chestnuts and a salad of sunchokes and apples.

“The nature of these dishes is that you let them steal the show,” he said. “You don’t eat it and think, ‘Boy, this would be good with duck.’ You just say, ‘This is so delicious.’ ”

Read all of Chef Anthony’s recipes below, and click to explore all the dishes in Well’s Vegetarian Thanksgiving series.

Michael Nagle for The New York Times

Michael Anthony’s
Buckwheat and Black Kale With Brussels Sprouts

Chef Anthony has long been fascinated with the aromatics and flavor of buckwheat, and the marriage of buckwheat and kale is delicious, he says. “This for me is American food,” he says. “It would have a home on my grandmother’s table in Indiana.” You can find buckwheat at the Union Square market, online at Burkitt Mills or at Whole Foods or Indian food specialty stores.

3 medium onions, minced
3 cloves garlic, minced
1 tablespoon olive oil
3 cups buckwheat
Salt
Pepper
6 cups water
1 bunch black kale, blanched and finely chopped
2 parsnips, diced and blanched
1 tablespoon whipped cream
1 tablespoon chopped parsley
1 small red onion, sliced and sautéed
12 large shiitake mushrooms, quartered and sautéed
12 brussels sprouts, quartered or split into leaves (roasted in 375 degree oven until just tender).

1. In a saucepan over medium heat, sweat the onions and garlic by cooking them in 1 tablespoon oil until they release some of their moisture and become slightly translucent, about 5 minutes. (“Sweating” vegetables means slowly softening them over gentle heat to draw out the flavor without browning them.)

2. Add buckwheat, and season with salt and pepper to taste. Cover with water and bring to a simmer for approximately 5 minutes. Remove from the heat and let buckwheat rest in water for approximately 10 minutes. Strain excess water.

3. Once the buckwheat has been drained, immediately add kale and parsnips. Add whipped cream and parsley, and stir gently. Garnish by topping with shiitake mushrooms, onions and roasted brussels sprouts.

Yield: Serves 8.

Michael Nagle for The New York Times

Michael Anthony’s
Celery Root and Chestnut Soup With Brussels Sprouts

As you dig into this soup, with its white, soft and silky base, each bite has a whole new texture, Mr. Anthony explains. “This really complex soup is beautiful and delicious,” he says, “and a great example of what’s falling from the trees and coming out of the garden.”

For the soup:
1 medium onion, diced small
1 stalk celery, diced small
1 medium leek, white and light green parts only, diced small
2 cloves garlic, minced
1 teaspoon olive oil, plus more for sweating the vegetables
1 large bulb celery root, peeled and diced (about 2 1/2 cups)
4 cups milk
Salt
Pepper
Juice from 1 lemon (about 2 tablespoons, or to taste)

For the chestnut puree:
5 shallots, sliced thin
2 cloves garlic, smashed
1 sprig thyme
12 chestnuts, peeled and roughly chopped
1/2 ounce Calvados
Salt
Pepper
2 cups water

To garnish the soup (per serving):
1 tablespoon celery root, diced and blanched
1 teaspoon carrots, diced and blanched
3 turnip pieces, quartered and blanched (about three tablespoons)
2 chestnuts, roasted and diced
2 brussels sprouts, steamed and cut into dice or split into leaves

1. Prepare the soup. Sweat the onions, celery, leeks and garlic in a small amount of olive oil until soft without browning, for about 5 minutes. Add celery root and sweat for 4 minutes. Season with salt and pepper.

2. Add milk and then add water to cover, and simmer for 45 to 50 minutes.

3. Puree the milk mixture in a blender with 1 teaspoon olive oil and lemon juice. Strain through a fine mesh strainer.

4. Prepare the chestnut puree. Saute shallots, garlic, thyme and chestnuts over medium heat for 1 minute. Deglaze the pan by adding the Calvados. Season with salt and pepper to taste. Add water and simmer until tender. Puree the mixture in a blender, adding water to adjust consistency.

5. To plate (per serving): Pour 5 ounces (5/8 cup) of celery root soup and 1/4 cup of chestnut puree into each bowl. Garnish each bowl with diced celery root, carrots, turnips, roasted chestnuts and brussels sprouts.

Yield: Serves 8.

Michael Nagle for The New York Times

Michael Anthony’s
Sunchoke and Apple Salad

In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that’s not sweet, says Mr. Anthony. “They are a wonderful way to bring texture and crunch to a salad,” he says.

12 sunchokes
Olive oil to coat the sunchokes
4 apples, sliced
2 tablespoons toasted pumpkin seeds
Mixed greens: radicchio, bok choy, mizuna, celery leaves
1/2 cup celery, minced
1 tablespoon shallot, minced

Apple cider vinaigrette:
1 cup apple cider
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1/2 cup olive oil
1/4 cup lemon juice
Salt to taste
Pepper to taste

1. Prepare the sunchokes. Wash sunchokes with the skin on. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside. Roast the remaining sunchokes. Preheat oven to 375 degrees. Place them in a pan with olive oil, and roast for about 40 minutes.

2. Toss the hot sunchokes with the remaining salad ingredients.

3. Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste. Garnish with raw sunchoke slices.

Yield: Serves 8.