St. Augustine, Fla., October 4, 2010—From eggs to tomatoes and from spinach to peanut butter, common kitchen ingredients can easily be contaminated, resulting in foodborne illnesses. The October issue of “Culinary Nutrition News,” presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., explains causes of foodborne illness, examines several recent cases and offers chefs tips on how to avoid an outbreak. To download the free article, visit www.acfchefs.org/CNN.
“According to an Associated Press-Ipsos poll, 46 percent of Americans said they were worried they might get sick from eating contaminated food and have avoided foods they normally would have purchased because of safety warnings,” says author Dr. Margaret Condrasky, R.D., CCE, of Clemson University, in this month’s article. “Furthermore, there’s a growing need for food handlers and preparers to be aware of where their food comes from and what they can do to ensure the safety of their products to customers.”
In the article, Condrasky outlines common types of bacteria that cause foodborne illness and how they are transmitted, from raw or undercooked meat to contaminated water. In addition, the article offers foodservice professionals tips on how to avoid contamination, such as wash hands, utensils and cutting boards before and after contact with raw meat and use a food thermometer.
The final two “Culinary Nutrition News” topics for 2010 are:
- Genetically modified foods
- Quality carbohydrates.
The American Culinary Federation’s Chef & Child Foundation and Clemson University partnered in May 2009 to offer a series of monthly “Culinary Nutrition News” articles. Written by a nutrition expert, articles are designed to bridge the nutrition gap for chefs by providing up-to-date research information. Articles are free, and are posted on ACF’s Web site, www.acfchefs.org/CNN, the first Monday of each month. Hundreds of articles have been downloaded each month and provide chefs and the public with the knowledge needed to make more nutritious decisions in the kitchen.
CU CHEFS® (Clemson University’s Cooking and Healthy Eating Food Specialists) instructional program, led by Dr. Marge Condrasky, Associate Professor in Food Science and Human Nutrition, is a registered trademark of Clemson University designed to promote changes in menu planning, food purchasing, food preparation and food consumption behaviors with a goal of fostering good health through healthy nutrition. ‘Culinary nutrition’ is the application of nutrition principles combined with food science knowledge displayed through a mastery of culinary skills. The results are healthy eating behaviors grounded in culinary confidence and nutrition alertness. CU CHEFS® promotes an awareness of the latest trends in foods and nutrition through the demonstration of proficient culinary skills to produce flavorful, health-inspired menus for schools, churches, restaurants. Clemson University, located in Clemson, S.C., is ranked 22 among the nation’s top public institutions. Since 2001, Clemson has doubled external research funding, raised the academic profile of the student body, increased retention and graduation rates, launched high-profile economic development and has earned national accolades, including being named TIME magazine’s Public College of the Year.
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.