Health Fraud/Quackery

HOW TO SPOT HEALTH FRAUD

You don't have to look far to find a health product that's totally bogus--or a consumer who's totally unsuspecting. Promotions for fraudulent products show up daily in newspaper and magazine ads and TV "infomercials." They accompany products sold in stores, on the Internet, and through mail-order catalogs. They're passed along by word-of-mouth.

FDA describes health fraud products as "articles of unproven effectiveness that are promoted to improve health, well-being or appearance." The articles can be drugs, devices, foods, or cosmetics for human or animal use.

The following are fraudulent products whose claims prompted FDA to issue warning letters to the products' marketers, notifying them that their products violated federal law. Two of the products also were added to FDA's import alert list of unapproved new drugs promoted in the United States. Products under import alert are barred from entry onto the U.S. market.

Product No. 1: Pure emu oil
FDA determined that a pure emu oil product marketed to treat or cure a wide range of diseases was an unapproved drug. Its marketer had never submitted to FDA data to support the product's safe and effective use.

Product No. 2: Over-the-counter transdermal weight-loss patch
FDA issued a warning letter to the marketer of the weight-loss patch because it did not have an approved new drug application. Because of the newness of the dosage form--skin-delivery systems--FDA requires evidence of effectiveness, in the form of a new drug application, before the product can be marketed legally.
Product No. 3: Unapproved weight-loss product marketed as an alternative to a prescription drug combination
FDA issued an import alert for a Canadian-made weight-loss product whose claims compared the product with two prescription weight-loss drugs taken off the market after FDA determined they posed a health hazard.
Too Good to Be True?
The underlying rule when deciding whether a product is authentic or not is to ask yourself: "Does it sound too good to be true?" If it does, it probably isn't true.

1. To check a product out, FDA health fraud coordinators suggest:
   Talk to a doctor or another health professional. "If it's an unproven or little-known treatment, always get a second opinion from a medical specialist," FDA's Reynaldo Rodriguez says.
2. Talk to family members and friends. Legitimate medical practitioners should not discourage you from discussing medical treatments with others. Be wary of treatments offered by people who tell you to avoid talking to others because "it's a secret treatment or cure."
3. Check with the Better Business Bureau or local attorneys general' offices to see whether other consumers have lodged complaints about the product or the product's marketer.
4. Check with the appropriate health professional group--for example, the American Heart Association, American Diabetes Association, or the National Arthritis Foundation if the products are promoted for heart disease, diabetes or arthritis. Many of these groups have local chapters that can provide you with resource materials about your disease.
5. Contact the FDA office closest to you. Look for the number and address in the blue pages of the phone book under U.S. Government, Health and Human Services, or go to http://www.fda.gov on the FDA Web site.  FDA can tell you whether the agency has taken action against the product or its marketer. Your call also may alert FDA to a potentially illegal product and prevent others from falling victim to health fraud.

SOURCE: FDA Consumer, November-December 1999.

 

DENTAL HEALTH AFFECTS NUTRITIONAL STATUS IN ELDERS

Dental health can affect nutritional status in a variety of ways. This study is a part of the National Diet and Nutrition Survey. One objective was to investigate the relationship between dental status and intake of certain nutrients in people 65 years and older. The second objective was to examine possible links between dental status and blood levels of nutrients of concern in this population. Independently living elders and those living in institutions participated in dental examinations, interviews, and four-day food diaries, and had their blood and urine analyzed. Among the independently living elders, intakes of protein, calcium, non-heme iron, niacin, and vitamin C were lower in edentate than dentate elders. Those with 21 or more teeth consumed more of most nutrients. The only blood levels that were related to dental status were plasma ascorbate (vitamin C) and plasma retinol (vitamin A). Reference: J Dent Research. 80(2): 408-13, 2001.
FOR GOOD NUTRITION: KEEP YOUR TEETH (Summary for your consumer newsletter)
We all know that it's easier to eat when our teeth are in good shape. Some of us can only imagine what it would be like to eat without teeth. A new research study tells us that without teeth, we are at risk of not getting all the nutrients that we need for good health.
Researchers compared the intake of several nutrients in older people who had their natural teeth with those who lacked their teeth ("edentate"... lacking teeth). Intake of the following nutrients was lower in those without teeth: protein, calcium, iron, niacin, and vitamin C. All of these nutrients are critical for good health. This is just one more reason to take care of our teeth for a lifetime!
Reference: Journal of Dental Research. 80(2): 408-413, 2001. SOURCE: Nutrition Newsletter, UF/IFAS, Fall 2001.
 

LIFE CYCLE RESOURCE   PDF Files in color and black and white available at: http://www.cnr.berkeley.edu/cwh/
ELDER BENEFITS CHECKUP
The National Council on the Aging has announced a new web site that can help seniors and their families track down state and federal benefits. The Council estimates that five million senior citizens are not getting benefits for which they are eligible. These include food stamps, Supplemental Security Income, veteran's programs and education benefits.
At the BenefitsCheckUp web site you can answer a series of questions, anonymously, and get information on programs for which you are eligible and how to apply for them. The Web site for BenefitsCheckUp is: http://www.benefitscheckup.org
SOURCE: ADA, Dietetics in Practice. Vol 1(2), 2001. DRIs FOR ELDERS
The National Policy and Research Center on Nutrition and Aging,  http://nutritionandaging.fiu.edu/ , has compiled tables summarizing the most current Dietary Reference Intake (DRIs) and Dietary Guidelines. Current Dietary Reference Intakes for Older Adults, presents DRI values for men and women, ages 51 to 70 and over 70. The table can be found at the following web site:
http://www.nal.usda.gov/foodstamp/Topics/elderly_nutrition.html  The table includes Recommended Dietary Allowances or Adequate Intake, and the Tolerable Upper Intake Level . The second table, Current Dietary Reference Intakes, Older Americans Act Standards, and Nutrient Availability of Title III and Title VI Meals Relative to the 1989 RDAs, is available at:  http://www.fiu.edu/~nutreldr/Resources/DRIs/tables.pdf
This table presents the DRIs as well as the nutrient level to meet Older Americans Act Nutrition Program (OAANP) requirements. The table also includes nutrient data from the National Evaluation of the Elderly Nutrition Program 1993-1995, a report that summarizes the results of a comprehensive study of the OAANP. SOURCE: ADA, Dietetics in Practice. Vol 1(2), 2001.

Nutrition and Disease Risk
WHY ARE DIETERS SO HUNGRY?
If you're dieting and your leptin levels go down, you may get a lot hungrier. So say ARS researchers from Davis, California, who are studying the effects of this hormone. Twelve overweight but otherwise healthy women, age 20 to 40, volunteered for the 15-week study. For the first 3 weeks the volunteers ate a stabilization diet, that determined how many calories they could consume every day without either gaining or losing weight.
For the remaining 12 weeks, the women ate a low-fat weight-loss diet. Each volunteer ate 500 fewer calories per day than she would have needed to maintain her starting weight. Calories from fat never exceeded 22 percent of each day's total calories. The weight-loss phase of the study included a program of moderate exercise -- walking, weight training, and working out on an exercise bike or treadmill.
During the first week of the weight-loss stint, volunteers' plasma leptin levels dropped by an average of 54 percent. Levels remained low throughout the rest of the study. What's more, the incidence of hunger--and the desire to eat--doubled in response to the reducing diet. Says Nancy Keim, one of the researchers, "The volunteers who reported the greatest increase in hunger and desire to eat--and biggest prospective estimates of how much they'd like to eat at the next meal--were those with the largest drop in leptin." Volunteers with higher leptin concentrations and smaller decreases in leptin were less hungry while on the reducing diet. Decreases in body weight and body fat didn't seem to play a role in the degree of hunger that the volunteers reported. SOURCE: USDA/ARS. Agricultural Research. 2001; 49(8): 20-21.

FAST FOODS AFFECT DIETARY QUALITY
A recent study found that more frequent fast food consumption among women is associated with poor diet quality, including high fat and low fiber intake, and higher incidence of obesity compared with women who eat fast foods less frequently. The study looked at the dietary habits of 891 women aged 20 to 45 years over a three-year period. Twenty-one percent of the women in the study ate three or more fast food meals per week. More frequent fast food meals were associated with higher calorie and fat intakes and less frequent consumption of fruit and fiber. Those more likely to eat more fast food meals were younger women, those with lower income, non-White ethnicity, greater body weight, and women who watch more television. Reference: International J of Obesity. 24(10):1353-1359, 2000.

FAST FOOD AND DIET QUALITY (Summary for your consumer newsletter)
Does fast food consumption affect the quality of your diet? According to a recent research study, it definitely does! Women who ate at fast food places more than three times a week ate more foods high in fat and fewer foods high in fiber, like fruit, than those who ate fast food less often.
We know that one of the best things we can do for our health is to eat lots of fruits and vegetables (not counting French fries!). So if eating fast food is associated with lower fruit intake, that's one good reason to eat it less often. Also, most of us could do with less fat in our diets, and eating fast foods less often might help us meet that goal for our good health.
Reference: International Journal of Obesity, 24(10): 1353-1359, 2000.
SOURCE: Nutrition Newsletter, UF/IFAS, Fall 2001.

TWIN EPIDEMICS -- DIABETES AND OBESITY  On the same day the Twin Towers came crashing down, the Centers for Disease Control and Prevention (CDC) issued a press release noting that the "twin epidemics of diabetes and obesity continue to threaten the health of Americans." The CDC notes that during the 1990's, there were dramatic increases in diabetes and obesity while at the same time, Americans showed little improvement in eating habits or increasing their physical activity. For example, CDC found a 61% increase in the percentage of Americans who were obese from 1991 to 2000 (12.0% to 19.8%) and a 49% increase in the percentage of Americans who have diabetes from 1990 to 2000 (4.9% to 7.3%). Especially dramatic are the 1-year increases CDC observed for both obesity and diabetes. From 1999 to 2000, obesity jumped from 18.9% to 19.8% and diabetes increased from 6.9% to 7.3%. Furthermore, 27.3% of Americans did not engage in any physical activity during the 1990's and only about a quarter of Americans consumed the recommended five or more servings of fruits and vegetables a day. CDC's findings are based on data obtained through the Behavioral Risk Factor Surveillance System (BRFSS), a state-based survey that collects information from adults aged 18 years and older. For this survey, participants were asked if they had ever been told by a doctor that they had diabetes or been given advice by a health professional about weight. According to the study, the increase in both diabetes and obesity were observed in all demographic and geographic segments of the population.
Dr. Frank Vinicor, director of CDC's diabetes program notes that the recent increase in diabetes has more to do with lifestyle than with people's genetic make-up. Other studies show healthy eating and regular physical activity can prevent or delay the onset of type 2 diabetes even in people at high-risk. Vinicor says that promoting healthy lifestyles should be a national priority, beginning in our schools and carrying over into our work places, communities, and especially into our health care system. More information about diabetes and obesity can be found at CDC's web site at http://www.cdc.gov/diabetes People can also call toll free (877) CDC-DIAB and 888 CDC-4NRG. SOURCE: Cornell Cooperative Extension. DNS Alert. Sept/Oct 2001.

TRANS FATTY ACIDS - LABELING AND PROCESSING ISSUES
The trans fatty acid content of a food may be included on food labels in the future as both consumer groups and the current administration urge FDA to make a final ruling on the proposed labeling regulations. In June, the Center for Science in the Public Interest sent a letter to FDA urging the agency to make trans fatty acid labeling mandatory. In September, the White House's Office of Management and Budget (OMB) also asked the FDA to give rulemaking regarding trans fatty acid labeling greater priority.
Based on FDA's own figures, the inclusion of trans fat on food labels could prevent 7,600 to 17,100 cases of coronary heart disease and prevent 2,500 to 5,600 deaths per year. In their letter, OMB noted that in light of these estimates, "there may be an opportunity here to pursue cost-effective rulemaking that provides significant net benefits to the American people." FDA had originally set an October 1 deadline for issuing a regulation, but has yet to make a final decision. In the meantime, scientists and food manufacturers are working on ways to lower the total trans fatty acid content in foods like margarine. For example, a new technique called low-trans hydrogenation has been developed by scientists with USDA's Agricultural Research Service. By using a hydrogenation reaction with carbon dioxide, it makes a product with less than 10 percent trans fatty acid content, suitable for use in margarine and other table spread formulations. Margarines are usually prepared using one of two processes: hydrogenation or interesterification. Hydrogenation changes the chemical structure of oils to yield a margarine that doesn't melt at room temperature; the hydrogenated product contains 10 to 30 percent trans fatty acids. Interesterification rearranges the oil's fat molecules without adding hydrogen molecules; it makes a product with few trans fatty acids. Its drawback is that the process is more expensive than hydrogenation. But the low-trans hydrogenation method developed by USDA alters the chemical bonds of the vegetable oil and produces an oil with a much lower percentage of trans fatty acids. References:  Agricultural Research Service news release, 8/3/01. http://www.ars.usda.gov/is/pr/2001/010803.htm  Nutrition Week, 9/24/01 Letter from OMB to FDA, 9/18/01 http://www.whitehouse.gov/omb/pubpress/hhs_prompt_letter.html  SOURCE: Cornell Cooperative Extension. DNS Alert. Sept/Oct 2001.

WHAT ABOUT TRANS FATTY ACIDS (Summary for your consumer newsletter)

Trans fatty acids are formed during a process called hydrogenation. This process is used to stabilize fatty acids in products such as margarine. Trans fatty acids (sometimes called trans fats) have been in the news because of their effect on blood lipids and heart disease risk.
At present, the amount of trans fatty acids in a food does not have to be indicated on food labels. The Food and Drug Administration estimates that having trans fatty acids on food labels could prevent 7,600 to 17,100 cases of coronary heart disease and prevent 2,500 to 5,600 deaths per year!
As consumer advocates push to have trans fatty acids included on food labels, food chemists are working on ways to lower the trans fatty acid content of foods like margarine. USDA's Agricultural Research Service has developed a method of low-trans hydrogenation that makes a product with less than 10 percent trans fatty acid content. Watch the news for information on changes in how margarine is made and for changes in food label regulations. Reference:  Agricultural Research Service news release, 8/3/01. http://www.ars.usda.gov/is/pr/2001/010803.htm
SOURCE: Nutrition Newsletter, UF/IFAS, Fall 2001.
MODERATE FAT DIET WITH PEANUTS AND PEANUT BUTTER KEEPS WEIGHT OFF
Researchers have found that three times as many people were able to stick to a moderate fat weight loss diet than the traditionally recommended low fat diet. Furthermore, they were able to keep the weight off for over 18 months, had better nutritional intakes and were more satisfied because they could eat some of their favorite foods each day such as peanut butter, nuts and healthy oils, in a healthy Mediterranean-style eating pattern. This study was just published in the International Journal of Obesity.
Only one in five subjects could stick to the low fat diet versus more than half who stuck to the moderate fat diet. Both groups lost an average of 11 pounds in the first year. What makes this study revolutionary is that only the moderate fat group kept a significant amount of weight off for 18 months, whereas the low fat group did not. The moderate fat group was followed for an additional year (2½ years total) and still kept a significant amount of weight off.
Half of the 101 overweight men and women in the study were instructed to eat a low fat diet (20% calories from fat) and half to eat a Mediterranean-style moderate fat diet (35% calories from fat, mostly monounsaturated from peanut butter, peanuts, mixed nuts, olive, canola and peanut oils). All participants were given dietary advice to eat a diet low in saturated fat and cholesterol containing 1200-1500 calories.
One of the researchers said, "Any low calorie diet can work in the short run, but we need to know what kind of eating pattern can sustain long-term weight loss, which is key to preventing chronic disease. The subjects substituted high saturated fat foods, like butter, with healthy monounsaturated fat foods, like peanut butter. They tossed nuts on their salad instead of croutons and used small amounts of full fat salad dressings. My patients loved this diet because they could include favorite foods if they carefully watched portion sizes."
Reprinted with changes from: Peanut Institute fact sheet received October 2001.

YO-YO DIETERS SHOW LOWER LEVELS OF HDL CHOLESTEROL
PITTSBURGH, Oct. 31, 2000. Women who repeatedly gain and lose weight, especially if they are obese, have significantly lower levels of HDL or "good" cholesterol than do women who maintain their weight, putting the weight cyclers at increased risk of cardiovascular disease. These findings were published in the November issue of the Journal of the American College of Cardiology by researchers from four institutions conducting the Women's Ischemia Syndrome Evaluation (W.I.S.E.) study, sponsored by the National Heart, Lung and Blood Institute.
"These findings may have a great significance because 40 percent of adult women report attempts to lose weight, and many will gain it back," said Marian Olson, M.S., first author of the paper. "While the weight cyclers tended to have the lowest HDL cholesterol levels among all weight cyclers in the study, even thinner women who repeatedly gain and lose weight showed lower HDL levels than those who maintain their weight." Low HDL cholesterol is a major risk factor for heart disease. In this cross-sectional study, weight cycling was defined as intentionally losing at least 10 pounds at least three times during one's life. The study involved 485 women who were undergoing coronary angiography to evaluate chest pains.
Of the 130 participants who reported a history of weight cycling, 19 percent cycled 10-19 pounds, six percent cycled 20-49 pounds and two percent cycled 50 pounds or more. Women of greater body mass index (BMI) tended to cycle more weight and to exhibit the lowest HDL levels. However, the effects of weight cycling on HDL levels were independent of other factors known to affect HDL levels, such as BMI, excess abdominal fat, smoking, lack of exercise, alcohol intake, hormone replacement therapy, diabetes, and race. Weight cyclers had an average of seven percent lower HDL levels (52 mg/dl) than did non-cyclers (56 mg/dl). This 4-mg difference is important because previous studies have shown that for each 1 mg/dl increase in HDL cholesterol, women may reap a three percent decrease in coronary heart disease risk. Also significant is that total cholesterol levels were eight percent higher in weight cyclers.
"The bottom line is, while severely overweight women should try to reduce their weight to avoid the many health problems caused by obesity, women who are not obese should try to maintain a stable weight," said C. Noel Bairey-Merz, M.D., senior author of the paper. Compared with women who maintained their weight cyclers had higher BMI, exercised more, and had a greater physical capacity for performing everyday activities. The two groups did not differ in cardiac risk factors such as blood pressure, blood sugar or waist-to-hip ratio, or in menopausal status, use of hormone replacement therapy, or prevalence of diabetes or coronary artery disease. Weight cyclers also tended to be white, as well as younger and better educated than the non-cyclers.
While low HDL levels constitute a significant risk factor for coronary artery disease (CAD), the investigators did not note a direct association between weight cycling and CAD.
It is possible that there could be a lag time between the drop in HDL levels and its effect on the development of heart disease," explained Steven Reis, M.D., a W.I.S.E. principal investigator and co-author of the paper. "Additional research is necessary so that these women can be followed over a period of time." MEDIA CONTACT: Kathryn Duda e-mail: DUDAK@MSX.UPMC.EDU Reprinted with changes from the press release.

RESOURCE: HEALTHFINDER® WEB SITE NOW IN SPANISH
DHHS recently announced the launch of Healthfinder® Español, a Spanish-language web site that helps consumers track down reliable health information quickly and easily on the Internet. Available at: http://www.healthfinder.gov/espanol the new site creates an easy-to-use Spanish-language consumer resource modeled after the original healthfinder® site. This resource is especially important now that half of all Hispanic adults in the United States are using the Internet.
Hispanics are affected disproportionately by diabetes, high blood pressure and other serious health problems. Healthfinder® Español brings together in one easy-to-use site Spanish-language health information on over 300 topics from 70 government agencies and nonprofit organizations, including those health issues of greatest concern to those of Hispanic heritage. The site offers both a Spanish text search and a list of topics in Spanish that can be browsed.
A unique feature of Healthfinder® Español is the ease with which users of the site can switch between Spanish and English versions of the same information. English-speaking family members or health professionals can use this feature to search in English for information to share with Spanish-speaking relatives or patients.
MORE BIOTECH CROPS ARE PLANTED IN THE U.S.
USDA's June agricultural survey found that the planting of genetically engineered crops in the U.S. was up in 2001. According to this report, the finding might seem surprising considering the problem that erupted over Aventis' StarLink corn. Aventis Star Link corn appeared unapproved in the food supply in late 2000 and disrupted farm, grain-handling, and food-processing activities (C&EN, Jan 22, page 23). Some observers predicted that the flap would cause farmers to shy away from genetically engineered crops, while others suggested that the benefits of using them outweigh the risks. The latter appear to be right.
Genetically engineered corn is about 26% of all corn acres, just 1% more than in 2000. Insect-resistant and herbicide-tolerant cotton varieties accounted for a combined 69% of cotton acreage, up from 61% last year. Farmers planted herbicide-tolerant soybeans on 69% of U.S. soybean acreage, compared with 54% in 2000. In all, U.S. farmers planted at least 72 million acres with genetically engineered crops. For more information check the article in Chemical Engineering News of the Week, July 16, 2001.
Reprinted with changes from: C&EN, News of the Week, July 16, 2001.
STARLINK RESIDUES ARE POTENTIALLY ALLERGENIC
EPA's Scientific Advisory Panel has concluded that there is a "medium likelihood" that the bioengineered Cry9C protein found in StarLink corn is a human allergen and says the corn should be kept out of the human food supply because there is no way to guarantee that it will not cause allergic reactions in some people.
In April, StarLink's maker, Aventis CropSciences, asked EPA to allow StarLink in processed food at residue levels up to 20 parts per billion. Last year, hundreds of products, such as taco shells, were recalled because they were found to contain low levels of StarLink, which has been approved only for use as animal feed.
Earlier this year, FDA tested food eaten by 17 people who claimed an allergic reaction to StarLink, but found no Cry9C protein in any of the samples. However, the EPA panel says allergy tests conducted thus far are insufficient to establish that Cry9C protein in food is safe. One problem is that the antibody test FDA used was designed to detect the Cry9C protein derived from the bacteria rather than the Cry9C protein found in StarLink. The two proteins have slightly different amino acid sequences.
SOURCE: C&EN, News of the Week, August 6, 2001.
GLOVES REDUCE BACTERIAL CROSS-CONTAMINATION
Human hands are an important source of microbial contamination of foods. This study evaluated bacterial transfer through foodservice quality gloves using nalidixic acid-resistant Enterobacter aerogenes which is a nonpathogenic bacteria having attachment characteristics similar to Salmonella. Five transfer rates were evaluated: chicken to bare hand, chicken to hand through gloves, bare hand to lettuce, hand to lettuce through gloves (with low number of bacteria on hands), and hand to lettuce through gloves (with high number of bacteria on hands). At least 30 observations were made for each transfer rate using 30 individual volunteers.
A 0.01% transfer of bacteria was observed from food to hands and from hands to food when subjects wore gloves, while a 10% transfer was observed when subjects did not wear gloves. These results indicate that gloves are permeable to bacteria although transfer from hands to food through a glove barrier was less than without a glove barrier. The results indicate that gloves may reduce both bacterial transfer from food to the hands of foodservice workers and in subsequent transfer from hands back to food.
SOURCE: Journal of Food Protection. 64(6): 845-49, 2001.
BIOLOGICAL AND CHEMICAL BIOTERRORISM
As educators, you may be asked about food and water safety and the resources listed below may be helpful in responding:
 
http://www.bt.cdc.gov
http://www.bt.cdc.gov/Documents/Planning/PlanningGuidance.PDF
http://www.cdc.gov/ncidod/hip/Bio/bio.htm
http://www.bt.cdc.gov/documents/presentations/BPRPBASIC02122001.pdf

SURVIVAL OF ESCHERICHIA COLI 0157-H7 IN RETAIL MUSTARD

Escherichia coli O157:H7 survived in acid foods such as unpasteurized apple cider and fermented sausage is well known. It is reported that E. coli O157:H7 can survive in refrigerated acid foods for weeks. The potential of acid foods to serve as a vector of E. coli O157:H7 foodborne illness prompted this study to determine the fate of this organism in retail mustard containing vinegar (acetic acid) when stored at room and refrigerated temperatures.
Growth of E. coli O157:H7 test strains was inhibited in all retail mustard styles. E. coli O157:H7 was not detected in Dijon style mustard beyond 3 h at room and 2 days at refrigerated temperatures. Survival in yellow and deli style mustard was not detected beyond 1 h. Overall, test strain survival was greater at refrigerated than room temperature. Retail mustard demonstrated the ability to eliminate effectively any chance contamination by this organism within hours to days, suggesting that these products are not a likely factor in E. coli O157:H7 foodborne illness.
Reference: Journal of Food Protection. 64(6): 783-87, 2001.

POLIOVIRUS CAN SURVIVE ON SOFT FRUIT AND SALAD VEGETABLES

This study evaluated survival of poliovirus to assess the survival potential for enteric pathogenic viruses on various foodstuffs such as fruits and vegetables. The studies were mostly performed using fresh produce stored at refrigeration temperature for 2 weeks or so, which was considered to represent the maximum time elapsing between purchase and consumption by normal households. Each food sample was inoculated with a viral suspension; samples were analyzed immediately and at intervals throughout the experiment. The time it took viral particles to reduce by 90% from the original numbers:
lettuce, 11.6 days
green onion, no decline
white cabbage, 14.2 days
fresh raspberries, no decline
frozen strawberries, 8.4 days.
The results showed that enteric viruses may persist on fresh fruit and vegetables for several days under conditions commonly used for storage in households. Therefore, if contamination has occurred before purchase, there will always be a risk of infection from consumption of the food.
Reference: Journal of Food Protection. 64(5): 706-09, 2001.

FAO ALLERGENICITY REPORT ON BIOTECHNOLOGY FOODSTUFFS

In March 2001, the Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO) issued on the Internet a report, "Evaluation of Allergenicity of Genetically Modified Foods," based on a January 22-25, 2001, meeting in Rome of the Joint FAO/WHO Expert Consultation on Allergenicity of Foods Derived from Biotechnology
The report includes sections on an overview of food allergies, a decision tree for evaluating the allergenicity of genetically modified foods, and a standardization of methodologies. The report, which can be found on the Internet netlink:  recommends http://ehp.niehs.nih.gov/members/2003/5810/5810.html more research on the development and validation of suitable animal models and procedures for the assessment of allergenicity of foods derived from biotechnology. In addition, the report stated that the possibility of implementing postmarketing surveillance of genetically modified foods should be studied further.
SOURCE: Inform, Vol. 12, June 2001.

MICROBIAL QUALITY OF FRESH HERBS AND WHOLE SPICES
Fresh herbs and whole spices may carry a significant microbial load acquired via cultivation and post-harvest processing practices. Their use in minimally processed foods could cause accelerated spoilage or illness, if pathogens are present. Reduction of the microbiota by simple intervention techniques would enhance shelf life and safety of herbs and spices.
The microbial profile of selected fresh herbs (basil, cilantro, dill, oregano, parsley, rosemary, tarragon, and thyme) and whole spices (allspice, black pepper, and mustard) used in home preparation of sauces, flavored oils and vinegars was studied. Effectiveness of a wash treatment, and of washing followed by chlorine dipping (25 ppm solution) were investigated as techniques for decreasing the microbial load.
The microflora of herbs and spices varied with source. However, washing reduced the microbial load 2-10 times as compared to the original number. In addition, further chlorine dipping reduced an the microbial load an additional 2-10 times after washing. Nevertheless, the efficiency of the intervention methods is dependent upon the initial microbial load.
The result of this study showed that fresh herbs and whole spices have significant levels of spoilage and potentially pathogenic microorganisms. Consumer intervention steps like washing and chlorine dipping decrease microbial populations and improve the quality of herbs and spices.
For more information contact Elizabeth Andress at the University of Georgia.
Reference: IFT 2001 Annual Meeting Technical Program Abstracts, June 2001.
PLEASE NOTE: Currently the FDA, EPA and USDA all recommend washing fresh fruits and vegetables with just plain water and NOT with soap or other products.

TOXIN REPORTED IN SUPPLEMENTS
Colchicine in ginkgo and echinacea is cited as possible danger to pregnant women and fetuses. Colchicine is a biologically active alkaloid with anti-inflammatory, antitumor, and teratogenic activity, and it can be fatal at high doses.
Professors Howard R. Petty and Shahriar Mobashery reported that colchicine is present in some packages of commercial dietary supplements such as Ginkgo biloba and that it accumulates in the placental blood of women using those supplements during pregnancy. The researchers and their coworkers detected an unexpected biological activity in extracts of placental blood, purified and identified the material responsible, and then demonstrated that it was arising from ingestion of G. biloba tablets.
The authors recommend that although it is uncertain whether the levels of material detected in women taking this nutritional supplement are sufficient to cause any toxicity to the mother or the fetus, pregnant women should not be taking colchicine without their knowledge.
Reprinted with changes from: C&EN Science and Technology, August 13, 2001, p 33.

TOXIC TUNA: HISTAMINE POISONING MAY BE ON THE RISE
America is catching an appetite for seafood and its purported health benefits. Several different researchers published new studies in May confirming that fish such as albacore tuna, mackerel and salmon containing omega-3 fatty acid reduce the risk of heart disease.
In response to public demand for fish, restaurants are offering a wider variety of seafood with new ways of cooking and serving it. But one new menu item, the tuna burger, is proving to be more of a health hazard. The North Carolina Department of Agriculture and Consumer Services and the North Carolina Department of Health and Human Services investigated and documented three histamine poisoning outbreaks connected to tuna burgers.
How to Prevent Histamine Poisoning
The FDA's histamine limit in fish is 50 part per million. Histamine is produced by bacteria that live in fish guts. The bacteria change an amino acid histidine to histamine which is a common allergen. It is important to handle fish carefully when they are eviscerated to keep the bacteria from contaminating the whole fish. Because bacteria grow faster at high temperatures, temperature control is paramount for tuna safety. In addition to rapid chilling, tuna must be kept at safe temperatures (below 0 degrees C) from the time it is caught to the time it is served to avoid histamine poisoning.
It is important that restaurants and the public be educated in order to avoid histamine poisoning.
SOURCE: Food Protection Report, The Monthly Report of Current Developments in Food Protection, 17(7-8), July/August 2001.
For more information, contact Karen Becker: (301) 443-2546; or Joseph Reardon: (919) 733-7366; or Minnesota Department of Health: (612) 676-5020

USDA LAUNCHES NEW WEB SITE
On July 2, the U.S. Department of Agriculture launched a new Web site (http://www.nal.usda.gov/fsrio)providing detailed information on food safety research projects, spending, and accomplishments by federal agencies, along with links to other important food safety research information. The new site was created by the Food Safety Research Information Office at USDA's National Agricultural Library with information from related government food safety agencies.
SOURCE: Food Technology 55(7), July 2001

FOOD ALLERGEN AWARENESS
Although the actual occurrence rate of food allergy is unknown, it is estimated that children younger than 3 years and 2% of the general population have food allergic disorders. The percent used amounts to about 6 million Americans are allergic to one or more foods. Yet, surveys show that one in three people believe they have some kind of food allergy or food intolerance so that they must modify their family's diet. It is, therefore, obvious that the public is not well informed about food allergies.
A food allergy is an abnormal reaction of the body's immune system, causing it to attack something in a food or food ingredient that it perceives as a threat. The body's immune system rallies its defenses, reacting to harmless food substances, like peanuts or eggs, by producing an antibody called immunoglobulin E (IgE) to destroy the perceived enemy. In the process, some unpleasant and even life-threatening reactions, such as anaphylaxis, may occur.
Allergens trigger these allergic reactions. Although any foreign proteins can be allergenic, just a few -- peanuts, tree nuts, soy, milk, eggs, wheat, fish, and shellfish -- are responsible for more than 90% of the food induced allergic reactions. Despite strict adherence to good manufacturing practices, preventing inadvertent allergens from getting into unintended food products is a challenge.
For more information contact: iyeung@nfpa-food.org
Reprinted with changes from: Inside Laboratory Management, AOAC International, July/August, 2001.

THE SALMONELLA WARS
In the days when families killed their own chickens and ate beef raised by a neighbor, the burden of cleanliness started and ended within a radius of perhaps 5 miles. People suffered from "ptomaine poisoning" after the Fourth of July picnics, and "stomach flu" described the effects of one or another foodborne pathogen.
Now that picnics in California serve preformed hamburgers from Kansas and fried chicken from Maryland, pathogens have become more than the localized upset stomach. One bad beef carcass can taint thousands of beef patties shipped over the country. The effect spreads all over the country, if not the world. The U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) and the Canadian Food Inspection Agency (CFIA) have stepped up the war on Salmonella, a common pathogen found in poultry and eggs, and beef and pork meat.
The USDA's FSIS has set new goals for Salmonella in processing plants, stating that it "wants to reduce significantly" the prevalence of Salmonella on raw meat and poultry products by September 2005. The goals are not yet cast in stone, but will be used for better technology before becoming hard and fast standards. One goal is to reduce Salmonella found in broiler chickens from the current level of 20 to 7.5%, lower than can be achieved under present production.
Hog products, where compliance with standards has the poorest record of all meats, will be reduced from 8.7 to 4%, a figure below what is currently feasible.
Ground beef levels will drop from 7.5 to 4%; most ground beef plants are currently capable of meeting the new goal.
Abnormal carcasses go to CFIA for further study. The modernized program, which is not mandatory, lets processors adapt to innovative inspection techniques. Companies must first implement a HACCP system to qualify for the new program.
Smaller meat processing plants, which would find the modernized inspection process too costly, can either continue with carcass-by-carcass inspection by the CFIA or share the inspection burden with CFIA.
COMMENTS
Despite all of these proposed reductions of microorganisms in food products, it is important that Extension personnel continue to educate consumers to be clean and to cook food properly. Do not cross-contaminate and refrigerate food promptly.
SOURCE: Inside Laboratory Management, AOAC International, July/August, 2001.

FOOD SAFETY HAPPENINGS
Congress Votes to Establish Food Safety Task Force
Both the House and Senate approved measures to establish a federal, inter-agency task force on bovine spongiform encephalopathy (BSE), foot-and-mouth (FMD) and other animal diseases. If signed by the President, the new law will require USDA to submit two reports to Congress on the potential risks to the public of BSE, FMD and related diseases. USDA will also be required to identify actions to reduce risks from these diseases. Before submitting the reports, Agriculture Secretary Ann Veneman must consult other federal departments and agencies, including Treasury, Commerce, State, Health and Human Services and the Federal Emergency Management Agency.
 

Food Safety Site Up
A new web site aimed at providing a database of food safety research projects to the research community and the general public is now available. The site provides detailed information on food safety research projects, spending, and accomplishments by U. S. Federal agencies as well as links to other important food safety research information. The searchable database provides information on nearly 500 food safety research projects dating from 1998 to the present and can be accessed at: http://www.nal.usda.gov


BOTULISM IN FROZEN, FULLY COOKED FOODS
The consumer fact sheet, Frozen, fully-cooked products and botulism - Food Safety Advisory, dated September 2001, can be found at: http://www.fsis.usda.gov/OA/pubs/frozenbot.htm
In August and September 2001, several cases of botulism, a life-threatening illness caused by the bacteria Clostridium botulinum, were reported in the United States, Frozen, fully-cooked products were suspected of causing these illnesses. USDA's Food Safety and Inspection Service recently issued a consumer fact sheet which provides consumers with a list of food safety recommendations to be followed in the store and at home. There are also guidelines on how to handle potentially contaminated products.