John G. Surak, professor

Recent recalls prompt safety reminders

John G. Surak, professor emeritus at Clemson University and a member of the American Society for Quality, Food, Drug and Cosmetic Division, will be speaking at the Worldwide Food Expo in Chicago later this month. Here, he offers thoughts on food safety. For information, visit www.asq.org or www.fightbac.org.

How alarming are the recent massive recalls of fresh vegetables, canned goods, frozen beef products and even pet food?

Actually, there really isn't an increase in the amount of recalls; it may possibly be the amount of media attention given to them. In the past few years, the U.S. has had better detection methods to stop harmful foods from entering the nation's food supply. And if and when the harmful food does get into consumers' hands, the response time is much quicker getting the recall information out to the public.

What can individuals do to ensure the safety of their food?

Many consumers believe the primary cause of food-borne illness is unsafe food-handling practices in food-processing plants or restaurants. In contrast, most food-safety experts believe the biggest source is unsafe food-handling practices in the home. Here are four principles consumers should live by while handling their food:

* Wash your hands and clean your food-prep surfaces often.

* Separate your food.

* Don't create an environment in which potentially harmful bacteria can spread from one raw product to another.

* Cook all foods to the proper temperature.

* Chill leftover food quickly because cold temperatures slow the growth of all bacteria.

Do you support labeling food products with the country of origin?

Yes, of course. It offers a testament to traceability of the product. Also, consumers should not be so quick to judge food from another country. The importation of food allows us to have a healthier diet year-round. There are a number of excellent food-processing facilities all over the world.

- Dawn House

dawn@sltrib.com