Farmers Market Food Safety Updates. Presented by: Sion Shyng Food Safety Specialist March 4, 2018

Transcription

1 Farmers Market Food Safety Updates Presented by: Sion Shyng Food Safety Specialist March 4, 2018

2 Food Safety Issues: 1. Poisonous Mushrooms Death Cap 2. Kombucha Tea 3. Approved Sources Certificates of Analysis (CoA) 4. Tomato Products ph limits 5. Resources

3 Death Cap Mushroom Amanita Phalloides An emerging urban environmental issue i.e. Vancouver (east), Victoria Toxic Amanita Phalloides - Mushroom In City Environments (TAP-MICE) Working Group

4 Courtesy of: TAP-MICE Working Group

5 California Poison Control System (Nov 2016 to Jan 2018) 1,038 cases of poisonous mushroom ingestion: 16 suffered major health problems 51 suffered moderate health problems were children < 6 years old, most of whom ate a small amount of a mushroom from yards or neighborhood parks. 522 treated at health care facilities. 16 to ICUs.

6 East Vancouver threat Courtesy of: TAP-MICE Working Group ers-top-six-drought-resistant-trees Wonderwork-tree-consulting-2010 Courtesy of: TAP-MICE Working Group

7 Why is A. phalloides a problem now? Ectomycorrhizal (ECM) association of fungus with trees since planting. Symbiotic relationship, trees at apex, maturity, excess sugar now available for fruiting body the mushroom Courtesy of: TAP-MICE Working Group Photo: Dr. C. Kripps

8 3 Stages of toxin progression 1 Ingestion Latent 6-12 hours Gastrointestinal symptoms for 24 hours 2 3 Symptoms may improve with treatment Delayed toxicity Major organ failure Death may occur in 3-7 days

9 Risk to urban populations - Immigrants - Pets - Toddlers Ask the Vet: Wild Mushrooms A hazard to your dog s health news/staffblogs/mushrooms-go-wild Courtesy of: TAP-MICE Working Group

10 Courtesy of: TAP-MICE Working Group

11 Wild Mushroom Harvesting Unregulated harvest AND sale Lower microbial risk, but higher risk of toxicity Sale of poisonous or toxic mushroom prohibited in regulations Self declaration of expertise of harvester or vendor Letter of Acceptance Vendor liability

12 Kombucha Tea SCOBY = symbiotic culture of bacteria and yeast mother + portion of batch is reused for subsequent batch Green or black tea + sugar + SCOBY Photo: Getty Images

13 Kombucha Tea Processing Concerns: Acid development (ph <4.6) Contamination during fermentation Contamination of SCOBY Health Concerns: Acidosis (ph < 2.5) Consumption > 4oz/day

14 Photo courtesy of Island Health Self serve BYOC Hygiene

15 Kombucha Tea Recent inquiries unknown safety Mushroom teas Unknown health effects Unknown interaction with SCOBY

16 Approved Sources & Certificates of Analysis Pathogens (i.e. salmonella, E. coli, or listeria monocytogenes, etc.) Concentration or strength (i.e. lemon juice concentrate) Chemical parameters (ph, a w )

17 Approved Sources & Certificates of Analysis Concerns: Salmonella in chocolate Pathogens in seeds Salmonella in liquid egg Pathogens in starter cultures CoA gives assurance of safety/due diligence

18 Approved Sources & Certificates of Analysis Can I get a CoA? Prepackaged, retail ingredients Large format from distributor / supplier Bulk bins (i.e. chocolates)

19 Clarify ph for Salsa/Tomato Products Risk = acid tolerant salmonella ph 4.2 or 4.6? fresh versus thermally processed?

20 Tomato & Salsa Products Salmonella can be acid resistant (ph 4.6 not adequate) ph < 4.2 no animal proteins Appendix 1 accessed Mar. 3/16.

21 Tomato & Salsa Products Thermal Process: ph 4.6 or lower Fresh: Less than ph 4.2

22 Appendix 1 Lower Risk Foods salsa (if ph or A w within acceptable ranges and the food contains no animal protein. If tomatoes or salsa are thermally processed, then the ph of the final product must be 4.6 or less; If fresh, whole or cut tomatoes are used as an ingredient (no thermal processed applied), then the final product ph must be less than 4.2.) Appendix 2 Higher Risk Foods salsa containing no animal protein. If tomatoes or salsa are thermally processed and the ph of the final product is higher than 4.6; If fresh, whole or cut tomatoes are used as an ingredient (no thermal processed applied) and the final product ph is higher than 4.2.

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