Best of 2016… Agriculture to art

My blogging took a backseat this year after moving from Nebraska to Nevada and getting settled in out west. Resettling took more time than I thought, but that is a post for next year 🙂

I look forward to getting back on track and bringing great stuff to you in 2017. Until then, I wanted to share some of the best posts of 2016, as well as some all-time favorites.

Top 5 posts written in 2016…

  1. Does freezing meat make it more tender?
  2. Meat: To wash or not wash?
  3. Robot butchers? Technology coming to your table
  4. Grain Silo Art
  5. Clay pot cooking: Cornish Game Hens

Reader all-time favorites…

  1. Is the beef industry sustainable: A look at grass-fed, hormones, growth promotants, and more
  2. No added hormones & no antibiotics – meat labeling terms (3)
  3. Chicken ears – the better to hear you with…
  4. Why is there a hole in that steer?… Fistulated Fun Fact Friday
  5. Organic vs. Natural Programs – meat labeling terms (2)
  6. Processed meats and cancer: Fearmongering or true concern?

And because I just like these…

  1. Growing up a rich rancher’s kid
  2. Poop patty… Is there fecal material in your hamburger?
  3. Caring for livestock in cold temperatures
  4. Dark cutting beef… Fun Fact Friday
  5. Butchers, are you talking to yours? 21 conversations you should be having (if you are not already)

I hope you have a happy and healthy New Year!


Dr. Lindsay can also be found on:

– Twitter/Instagram (agwithdrlindsay)
– Facebook
– Pinterest

 

90% reduction of Salmonella in meat – research update

deMello_Headshot_2015Dr. Amilton de Mello, University of Nevada Assistant Professor and Meat Scientist in the College of Agriculture, Biotechnology and Natural Resources (CABNR) has been hard at work since he began his career at UNR under a year ago. Amilton completed his PhD at University of Nebraska, and I worked with Nebraska Extension. However, we didn’t meet until we both got to Nevada, so you can imagine that in addition to educational, programming, and research similarities we have the Huskers in common. It will be fun to see what future projects and collaboration we will work on.

Dr. de Mello and his graduate student recently presented some research at the annual American Meat Science Association (AMSA) Reciprocal Meat Conference (RMC) in Texas. I think they are doing great work that will of value to many, and will help ensure that in the U.S. we continue to have one of the safest food supplies in the world.

Salmonella is one of the most common causes of food illness in the U.S. The bacteria can cause fever, vomiting, diarrhea, and abdominal cramping. Unfortunately, in young children and the elderly, as well as those with weak immune systems (immunocompromised), it can be fatal. Annually, the Centers of Disease Control and Prevention (CDC) reports Salmonella is estimated to cause one million food illnesses, 19,000 hospitalizations, and 380 deaths in the U.S.

In the lab, the salmonella bacteria was inoculated on the refrigerated meat and poultry trim, the treatment bacteriophages (Myoviridae bacteriophages) were then applied, and the meat was ground. Bacteriophages are viruses which are commonly found in the environment, but they ONLY are harmful to specific  bacterial cells and are HARMLESS to humans, animals, and plants. The bacteriophages work by invading the cells of the bacteria and destroy them.

De Mellos says, “we were able to reduce salmonella by as much as 90% in ground poultry, ground pork, and ground beef. We’re excited to be able to show such good results, and hope this can be adopted by the meat industry to increase food safety.”

Isn’t new research great?! If you want to follow what Amilton is working on for Nevada meat producers check our his Facebook page Horizons – Nevada’s Meat Newsletter. Full and original article can be found at UNR’s NEVADAToday.

866


Dr. Lindsay can also be found on:

– Twitter/Instagram (agwithdrlindsay)
– Facebook
– Pinterest

Meat: To wash or not wash?

To wash or not wash your meat before cooking… This has been a discussion of debate for a long time. Well wait no longer dear readers, the verdict is in.

Dr. Jonathan Campbell, meat extension specialist at Penn State University, says“from a food safety standpoint, it’s a bad idea because we can potentially spread the bacteria that are on the meat to all other areas of our kitchen. That makes the food safety hazard even worse.” Campbell adds that washing meat also is not effective at removing all of the potential bacteria, which is best accomplished by cooking the meat to the proper internal temperature as confirmed with a meat thermometer.

A new Meat MythCrusher video produced by the North American Meat Institute and the American Meat Science Association also discusses the best strategies for safely removing meat from packaging to avoid any cross contamination and the proper temperatures for various cuts of meat and poultry.

 

If interested, the Drexel University website discussed in the video is found at Don’t Wash Your Chicken.

germ vision
Source: Drexel University, Don’t Wash Your Chicken

Dr. Lindsay can also be found on:

– Twitter/Instagram (agwithdrlindsay)
– Facebook
– Pinterest

Top 10 in 2015… Don’t miss these!

Well the 2015 “tops” countdowns have begun…

Today I bring you the Top 10 most read blogposts from 2015 (insert drumroll here).

10. 10 things you may not about GMOs

9. Growing up a rich rancher’s kid

8. Poop Patty… Is there fecal material in your hamburger?

7. Butchers, are you talking to yours? 21 conversations you should be having (if you are not already)

6. Chicken ears – the better to hear you with…

5. Cold temps cause frozen ears…

4. Do you know where your food comes from? Take the quiz. 

3. Processed meats and cancer: Fearmongering or true concern? 

2. Meat labeling: no added hormones and no antibiotics

1. Is the beef industry sustainable: A look at grass-fed, hormones, growth promotants, and more 

——-

And for fun, these posts were some of the tops in 2014…

Dumping Discover

Meat labeling: Grain-fed and grass-fed

Meat labeling: Organic and natural programs

Gluten free myths

Jello, lipstick, and marshmallows –  oh my! 

I hope all of you have a great New Year full of blessings and prosperity. See you in 2016!

Dr. Lindsay Chichester

Dr. Lindsay can also be found on:

– Twitter/Instagram (agwithdrlindsay)
– Facebook
– Pinterest

Subway Announces That a Bullet Is Their Treatment Of Choice For Sick Animals…

Once again another company has fallen victim to the “no antibiotics ever” marketing ploy. Just like you, me, our families, and our pets, food animals get sick. When they do, a diagnosis of illness is made and that animal receives quick medical attention, and probably an antibiotic. Cattle, poultry, pork (insert other animal protein sources here) farmers and ranchers closely follow antibiotic withdrawal dates, meaning there are NO antibiotics in your meat, milk, or eggs! Trust me, these products are regularly tested for residues. Once the animal has made a full recovery it’s protein is completely safe and wholesome to enter the food supply. Can you imagine a “no antibiotic ever” world where animal health declines and animals suffer (and die) from their illness because end markets like Subway won’t accept the meat if the animal has been treated for illness? As a 4th generation agriculturalist, I will not let any animal suffer or die under my watch just so a food company, such as Subway can make a few people who think this is a good idea happy.

I am reblogging a post that Anne Burkholder just put out. Anne is a feedlot owner and cattle farmer, who raises and cares for a thousands of animals every year.

Other posts discussing this issue can be found at:

Ranchers share antibiotics use following Subway announcement – Agriculture Proud

Subway Removing Antibiotics… And Facebook Comments – Agriculture Proud

Ruffled Feathers Over Subway – My Other More Exciting Self

The Loudest Voices aren’t always right. Did Subway make the right call? – Mackinson Dairy

Top 5 Things Subway Customers Need to Know – Minnesota Farm Living

Subway – Eat Fresh, Stay Politically Correct – Confessions of a Farm Wife

Women in Ag: Subway goes “antibiotic-free,” what’s a farmer to do? – Agriculture.com

Dear Subway – I really Wish You Would’ve Talked to a Farmer – Faith, Farming & Cowboy Boots

With Subway gone, agriculture’s Guide to Good Eatin’ gets shorter – Dairy Herd Management

The Subway Saga: My thoughts on Marketing and Farmer Rivalry – In Udder News

Posts that have come out AFTER Subway changed their policy —

Following up on Subway – Feedyard Foodie

An Update on Subway – My Other More Exciting Self

Subway’s decision to give in to food-fear marketing – Nebraska Corn Kernels

—————————

Dr. Lindsay can also be found on:

– Website (http://food.unl.edu/ag-and-food)
– Twitter/Instagram (agwithdrlindsay)
– Facebook (https://www.facebook.com/agwithdrlindsay)
– Pinterest (Lindsay Chichester-Medahunsi)

Feed Yard Foodie

Tuesday, Subway restaurants made the announcement that beginning in March 2016 it will serve chicken raised without antibiotics. Further, the company will source turkey, pork and beef in the same manner within a 10 year period. A spokesman for Subway stated that company’s goal is “eliminating antibiotics from all of its meat supplies within 10 years”.

There are two different things going on in the above statement that are being blended into a mass of dramatic confusion. I want to take a moment to clarify so that everyone can be educated food purchasers.

  1. Eliminating antibiotics from meat has already been accomplished. THERE ARE NO ANTIBIOTICS IN THE MEAT THAT YOU EAT! It is illegal in the United States to market food animals that carry antibiotic residues. This is a non-negotiable fact of food production. The meat that you purchase from Subway today is free of antibiotics. That is the law…

View original post 596 more words

Podcast: Fecal matter in your hamburger

One of my colleagues, Jay Jenkins does a great job putting together podcasts for beef team members here at UNL based on articles they have written for the UNL BeefWatch. Jay and I recently chatted more about an article I wrote, based off of Poop Patty… Is there fecal matter in your hamburger?

If you are interested in listening to us discuss the half truths presented in the Consumer Report, you can listen here.

Check out the other articles or podcasts, or visit beef.unl.edu for all of your beef information. BeefWatch promo———————————

Dr. Lindsay can also be found on:

– Website (http://food.unl.edu/ag-and-food)
– Twitter/Instagram (agwithdrlindsay)
– Facebook (https://www.facebook.com/agwithdrlindsay)
– Pinterest (Lindsay Chichester-Medahunsi)

Poop Patty… Is there fecal material in your hamburger?

Last week media headlines indicated there is poop or fecal material in hamburger meant for human consumption. Yikes, that is a scary thought… Thankfully, it is untrue. This post will explain why these headlines are full of half-truths, and steps you can take to ensure you are practicing safe hamburger cooking.

Ground beef headlines
A variety of headlines via popular media last week…

About 50% of the red meat we eat is in the form of hamburger (aka ground beef), it is versatile, convenient, and usually the price is right. It is always important to use good sanitation when preparing food and to cook meat to the proper internal temperature (Safe Minimum Internal Temperature Chart).

Before meat or hamburger is demonized, it should be noted that ALL foods (plant and animal based) have the potential to make you sick. Did you know the FDA (Food and Drug Administration) is responsible for tracking food recalls, withdrawals, and safety alerts? And they make that list available to us? You can read the 2015 list here. The thing I want to most point out: all foods, regardless of how they were grown/raised (organic, conventional, small farm, large farm, etc.) are on the list. These recalls do not necessarily happen because of a possible foodborne pathogen problems, it is often because a product is mislabeled, does not indicate it contains a possible allergenic ingredient, or has a distribution problem.

The original report by Consumer Reports can be read here. As is the case with sensational headlines, bits and pieces of the article were cherry picked and the good information did not make headlines…

Consumer Reports said: “All 458 pounds of beef we examined contained bacteria that signified fecal contamination (enterococcus and/or nontoxin-producing E. coli), which can cause blood or urinary tract infections. Almost 20 percent contained C. perfringens, a bacteria that causes almost 1 million cases of food poisoning annually. Ten percent of the samples had a strain of S. aureus bacteria that can produce a toxin that can make you sick. That toxin can’t be destroyed—even with proper cooking.”

Eric Mittenthal, with the North American Meat Institute (NAMI) says “many in the media have focused on one claim from the study that has led to several very misleading and inaccurate stories—the idea that there is poop or fecal matter in your meat. Certainly this makes for eye grabbing headlines, but Consumer Reports did not find fecal matter in meat. In fact, nowhere in its report does it mention the words “fecal matter” or “poop.” What it found were bacteria, namely generic E.coli and Enterococcus, that are sometimes classified as signal organisms for fecal contamination, but different than fecal matter. The majority of this was Enterococcus which microbiologists now say are not good indicators of fecal contamination. What Consumer Reports found were bacteria that are commonly found in the environment, so it is no surprise to find them in beef, blueberries, anywhere else in a grocery store, or on your computer keyboard or phone. That doesn’t mean there’s poop on your phone, just that bacteria that once originated in a gastrointestinal tract is there. Simply put, they are different. For media to claim otherwise is simply inaccurate and misleading.”

It is important to note that the bacteria found are not commonly associated with foodborne illnesses from eating undercooked meat. It takes time for the toxins to form. These bacteria are more commonly associated with cooked food left out too long at the wrong temperature says Daren Williams, Executive Director of Communications, National Cattlemen’s Beef Association (NCBA).

Additionally, Dr. Gary Acuff, Texas A&M microbiologist and director of the University’s Center for Food Safety, confirmed that the presence of bacteria do not indicate fecal contamination. “A “fecal indicator” bacteria does not mean feces is present. It means that bacteria originally associated with a gastrointestinal tract are present, and that might indicate the possible presence of a pathogen like Salmonella or Shiga-toxin producing E. coli (STEC). We use generic E. coli to give us a heads-up that something might be wrong with sanitation or our process, not to indicate the actual presence of feces. Read the entire NAMI response here.

Mandy Carr-Johnson, Ph.D., senior executive director, Science and Product Solutions, National Cattlemen’s Beef Association (NCBA), says “The good news is the bacteria found in the Consumer Reports tests are not the type of bacteria commonly associated with foodborne illness in ground beef.” Carr continues to say, “As an industry, our number one priority is producing the safest beef possible. Ground beef is the safest it has ever been with greater than 90 percent reductions in bacteria such as E. coli O157:H7 and significant reductions in salmonella in recent years. The beef community continues to invest millions of dollars in developing new safety technologies with the goal of eliminating foodborne illness.”

The Consumer Report says “Between 2003 and 2012, there were almost 80 outbreaks of E. coli O157 due to tainted beef, sickening 1,144 people, putting 316 in the hospital, and killing five. Ground beef was the source of the majority of those outbreaks. And incidences of food poisoning are vastly under-reported. For every case of E. coli O157 that we hear about, we estimate that another 26 cases actually occur.”

So let’s pencil this out… That is 10 years of time (counting 2003 and 2012), 8 cases of E. coli O157 tainted beef per year, sickening 114 people per year, putting 32 in the hospital annually, and killing 1/2 person a year. While I am not trying to downplay the seriousness of the effects of food-borne pathogens E. coli O157 in this case), these numbers on an annual basis may seem more reasonable. Or think about the fact you have a bigger risk of being in a car accident, get hit crossing the street, or struck by lightning than you do from eating E. coli O157 tainted beef! This statement mentions that not all cases may be reported, this may be due in part to people not knowing what made them sick, people’s acidic stomachs killing possible pathogens, or not enough people getting sick from a common source to make it a case. Persons who are very young or old, pregnant, or who have immunocompromised systems would be most at risk with foodborne pathogens. Fun fact: packing plants regularly swab carcasses for pathogens, to ensure optimal food safety.

The Consumer Report says: “It’s not surprising to find bacteria on favorite foods such as chicken, turkey, and pork. But we usually choose to consume those meats well-cooked, which makes them safer to eat. Americans, however, often prefer their beef on the rare side. Undercooking steaks may increase your risk of food poisoning, but ground beef is more problematic. Bacteria can get on the meat during slaughter or processing. In whole cuts such as steak or roasts, the bacteria tend to stay on the surface, so when you cook them, the outside is likely to get hot enough to kill any bugs. But when beef is ground up, the bacteria get mixed throughout, contaminating all of the meat—including what’s in the middle of your hamburger. Also contributing to ground beef’s bacteria level: The meat and fat trimmings often come from multiple animals, so meat from a single contaminated cow can end up in many packages of ground beef. Ground beef (like other ground meats) can also go through several grinding steps at processing plants and in stores, providing more opportunities for cross-contamination to occur.”

This statement is partially true, on a whole cut of meat (i.e. steak, chop, roast) potential pathogens would only be on the surface of the meat and should be killed during the cooking process. However, when a ground meat product is made, the meat may be handled several times, come from several animals, and in general just have more places in the trimming/grinding process where contamination can occur. This is no different than a glass of orange juice containing juice from several oranges, a glass of milk containing milk from several cows, or a bag of rice containing rice from several fields.

Featured Image -- 1575Consumer Reports says: ” And then there’s the way home cooks handle raw ground beef: kneading it with bare hands to form burger patties or a meatloaf. Unless you’re scrupulous about washing your hands thoroughly afterward, bacteria can remain and contaminate everything you touch—from the surfaces in your kitchen to other foods you are preparing.”

This is a true statement. I often hear people blame the animal farmer, the meat packer, the retailer, or the restaurant if they get ill, however, the consumer (you and me) can be the ones to blame. It is very important to practice good sanitation and food safety at home. Here is a good read on common food safety myths.

This was Consumer Reports methodology: “… Consumer Reports decided to test for the prevalence and types of bacteria in ground beef. We purchased 300 packages—a total of 458 pounds (the equivalent of 1,832 quarter-pounders)—from 103 grocery, big-box, and natural food stores in 26 cities across the country. We bought all types of ground beef: conventional—the most common type of beef sold, in which cattle are typically fattened up with grain and soy in feedlots and fed antibiotics and other drugs to promote growth and prevent disease—as well as beef that was raised in more sustainable ways, which have important implications for food safety and animal welfare. At a minimum, sustainably produced beef was raised without antibiotics. Even better are organic and grass-fed methods. Organic cattle are not given antibiotics or other drugs, and they are fed organic feed. Grass-fed cattle usually don’t get antibiotics, and they spend their lives on pasture, not feedlots.”

Bias alert… While I am glad they bought beef raised in various ways, implying that organic and grass-fed cattle are safer or more sustainable is a biased statement. It is unfair to report that one beef raising system is more sustainable than another. “All beef production models can be sustainable,” says Dr. Kim Stackhouse, executive director of sustainability for NCBA. “Beef sustainability is defined as producing more product with fewer inputs, which is the goal of every beef producer in this country. To cattle farmers and ranchers, sustainability means balancing environmental responsibility, economic opportunity, and social diligence while meeting the growing global demand for beef.”

Also, the statement grass-fed cattle usually don’t get antibiotics is just an assumption. There is not a governing body to monitor the grass-fed meat market like there is for the organic market. It cannot be simply assumed that just because the meat came from a grass-fed system that it has not received antibiotics. This is a major flaw in the Consumer Reports methodology. I did a series on meat labels and what they mean, to read more about grass-fed, grain-fed, organic, natural, etc. go here.

BeefSustainabilityInfographic (2)

Consumer Reports also indicated “One of the most significant findings of our research is that beef from conventionally raised cows was more likely to have bacteria overall, as well as bacteria that are resistant to antibiotics, than beef from sustainably raised cows. We found a type of antibiotic-resistant S. aureus bacteria called MRSA (methicillin-resistant staphylococcus aureus), which kills about 11,000 people in the U.S. every year, on three conventional samples (and none on sustainable samples). And 18 percent of conventional beef samples were contaminated with superbugs—the dangerous bacteria that are resistant to three or more classes of antibiotics—compared with just 9 percent of beef from samples that were sustainably produced. “We know that sustainable methods are better for the environment and more humane to animals. But our tests also show that these methods can produce ground beef that poses fewer public health risks.”

“Our concern is that leading consumers to believe organic and grass-fed beef are safer could make them think they do not need to cook those products to 160 ºF, creating a food safety concern,” says Dr. Mindy Brashears, professor, food microbiology and food safety, Texas Tech University. “It is important to note that bacteria was also found in the organic and grass-fed samples. The bottom-line is that no matter what the label says ground beef should be cooked to 160 ºF as a final step to ensure safety. Both S. aureus and C. perfringens found in the Consumer Reports study are toxin-producing bacteria that are typically associated with picnic-type food poisoning cases where food has been left out for long periods of time at the incorrect temperature, not undercooked ground beef,” says Brashears.

The good news, says Dr. Mandy Carr-Johnson is the Consumer Reports study did not find pathogenic bacteria like shiga-toxin producing E. coli (STECs) in any of the samples, including conventional beef. Controlling pathogenic bacteria is the key in terms of ensuring safety. Unfortunately, the Consumer Reports study confuses that issue with the finding of generic E. coli and other bacteria that are not commonly associated with illnesses from consuming undercooked ground beef. Read the entire article from Facts About Beef here.

These headlines undoubtedly have provoked fear and concerns amoungst thousands of beef eating consumers. However, you can continue to consume and enjoy ground beef. Here are some great resources on ground beef safety and preparation:
• 10 Tips for Safely Preparing and Handling Raw Beef
• Ground Beef and Food Safety

When in doubt, cook ground meat products to 160 degrees Fahrenheit and thoroughly wash your hands, cooking tools, and surfaces. If you are dining out, ask for your burger to be cooked to a degree of doneness of medium-well. If you are served an undercooked burger, do not be afraid to send it back to be cooked more. Eating beef should not be a scary experience, it should be an enjoyable and flavorful experience!

Burger - final
Ground beef is so versatile and delicious…

The headlines about poop in your ground beef was meant to draw attention and sensationalize this story, however, it is full of half-truths and incorrect information. When stories like these hit the newsstands and media waves, it is important to read and understand them, to question what they are saying, and to engage the people who work in these industries and who know the facts that can be backed up with science and research.

——————————-

Dr. Lindsay can also be found on:

– Website (http://food.unl.edu/ag-and-food)
– Twitter/Instagram (agwithdrlindsay)
– Facebook (https://www.facebook.com/agwithdrlindsay)
– Pinterest (Lindsay Chichester-Medahunsi)