Sickeningly Sweet – The Food Allergy No One is Talking About

It seems that food allergies are a major part of the conversation regarding health these days. Most people have heard of allergies to shellfish, peanuts, dairy and gluten – all of which can make a person feel miserable if they haven’t figured out the culprit. A lesser-known allergen can be found in foods with artificial sweeteners. Three major offenders-aspartame, sucralose and saccharin- can be found in the sweetener selection on almost every restaurant table.

To fully understand the symptoms associated with each, let’s break down the chemical composition of each:

Aspartame is an artificial non-saccharide sugar substitute in some foods and beverages that is 200 times sweeter than table sugar.

What is in it?  Phenylalanine, aspartic acid and methanol. The taste is different from regular sugar in that the sweetness lasts longer and less is needed to achieve a sweet flavor. It is often combined with other sweeteners for a taste closer to sugar.

You could have an allergy if you are experiencing the following:

Headaches                             Fibromyalgia

Anxiety                                 Memory loss

Arthritis                                Abdominal pain

Nausea                                  Depression

Heart palpitations                 Irritable Bowel Syndrome

Seizures                                Neurological disorders

Vision problems                    Weight gain

Sucralose is found in many food and beverage products, used because it is a no-calorie sweetener, does not promote dental cavities, is deemed as safe for consumption by diabetics as non-diabetics, and does not affect insulin levels.

What is in it?  Sucralose is a synthetic additive created by chlorinating sugar. Manufacturers say the chlorine in sucralose is no different from that in table salt. Most ingested sucralose is not broken down by the body, so it is consider non-caloric.

You could have an allergy if you are experiencing the following:

Migraines

Head and muscle aches

Stomach cramps and diarrhea

Bladder issues

Skin irritation

Dizziness and inflammation

Saccharin is an artificial sweetener approximately 300 times as sweet as table sugar, but has a bitter or metallic aftertaste at high concentrations. It is used to sweeten products such as drinks, candies, cookies, medicines, and toothpaste.

What is in it?  Saccharin is a sulfa-based sweetener; its primary ingredient is benzoic sulfimide. Saccharin does not react chemically with other food ingredients and it stores well. Blends of saccharin with other sweeteners are used to mask the bad taste of each other.

For those with sulfa allergies, saccharin may cause:

Nausea

Diarrhea

Skin Problems

Other allergy-related symptoms

Although artificial sweeteners may be a subject of debate, no one can argue that sweeteners are made from chemicals, some of which are known to be not only harmful, but truly toxic. Whether or not you have an intolerance to artificial sweeteners depends on how responsive your own body is against the chemicals they contain. 

Announcing the FSTS SHOP

If you own a restaurant, work in food service or are participating in food safety training, we invite you to check out our new online shop. Over the past few months we have been working diligently on a way to bring the highest quality food safety items to your door – including allergen-safe items, ServSafe, DoTerra, Giant Microbes and more.

FSTS is now an exclusive distributor of the SaniTimer® faucet attachment. With its LCD Display featuring a countdown timer, users are more prone to wash their hands for the recommended 20-second minimum. Beginning when the water is turned on, it gives the user plenty of time to pump soap, lather up and rinse their hands.

As people become more aware of food allergies, a need to have tools in place to prevent allergic individuals from becoming ill is necessary. We are excited to offer the complete Allergen Saf-T-Zone® System. The one-of-a-kind purple kit will help protect guests with food allergies from allergen cross contamination. The kit includes basic prep and cooking tools in a distinct purple color, including a purple 12 x 18” (305 x 457mm) Saf-T-Grip® cutting board, tongs, turner and a 10” (254 mm) Chef’s knife. The tools are protected and stored inside a durable, purple case. The bright purple color is designed to alert staff: reminding them to follow special food allergen prep procedures.

Shoppers will also find the CleanTemp® thermometer as a sanitary way for preparers to check the temperature of food. Replacing the typical thermometer sheath that often harbors bacteria, the CleanTemp® thermometer probe is placed into the tube through a fitted hole in the cap. A rubber washer located inside the tube cap squeegees the probe dry as it is removed from the tube for use. After temping, the thermometer probe is wiped clean of visible debris before reinserting it into the tube.

dōTERRA CPTG Certified Pure Therapeutic Grade^® essential oils represent the safest, purest and most beneficial essential oils available today. For ideal extract composition and efficacy, they are gently and skillfully distilled from plants that have been patiently harvested at their prime, by experienced growers from around the world. Experienced essential oil users will immediately recognize the superior quality standard for naturally safe and purely effective therapeutic-grade dōTERRA essential oils.

Check back frequently as in the coming months we will continue to add the best products available in the industry to serve your training and food safety needs. Shop on your phone or shop at home in your pajamas; we won’t tell!

Visit our shop.

Trouble In Paradise

With the anticipation and planning that goes into a vacation, a traveler’s worst nightmare is to become sick away from home. You have been looking forward to it for months, you are all packed, board the plane, register at the hotel and do some sightseeing. After dinner that night, you begin to experience the telltale signs of gastro-distress. Norovirus is a small virus that is highly contagious between humans, acquired by ingesting small amounts of feces or fluids that can contaminate food or water during handling and processing.

Norovirus is the most common cause of gastroenteritis in the U.S., with infected people usually experiencing vomiting, watery diarrhea, or both. Some people may call this the stomach flu, but it is unrelated to the influenza virus. Of the 21 million cases of infection in the U.S., a quarter of them are related to foodborne illness. Outbreaks happen year-round, but occur more often in the winter months.

While there is no specific treatment, it is important for infected people to stay well hydrated. Lasting two to three days, it usually resolves by itself. However, complications from dehydration can be dangerous for young children and the elderly. Because of the highly contagious nature of the virus, it is critical for caretakers to wash their hands whenever they come into contact with the infected person or their environment. Proper hand hygiene can minimize outbreaks from happening in the first place, especially in hospitals and nursing homes.

With a short incubation period, most people start feeling symptoms within a day of ingesting contaminated food or water, including abdominal cramping, stomach pain, and a general feeling of tiredness, headache, and muscle aches. People are usually thirsty but may have trouble keeping fluids down. If they are unable to replace their fluids and develop signs of dehydration, they need to seek medical care.

Traveling to far away places and staying healthy requires planning, preparation and vigilance. Before you go, it may be a good idea to research where to find medical care in the event of an illness. If traveling to an undeveloped country, avoid drinking tap water (including ice). Safe beverages include boiled or bottled water, for example. Safe foods include thoroughly cooked fruits, vegetables and meats, or fruits with a thick covering (like bananas) that have been washed in safe water and that you peel yourself. If you do get sick, it is important to stay hydrated. With preparation and vigilance, you can see the world and enjoy it too.

Food Service Gloves: Good or Bad?

You stop into a deli for lunch, and your sandwich maker rings up your order wearing gloves and goes right back to making sandwiches. You may ask, “Aren’t you required to wash your hands before preparing food?” She answers, “No. I have gloves on.” Many establishments require employees to wear gloves to protect customers, and many workers believe that gloves will keep their hands clean. It does; but now a filthy, bacteria-laden glove is in contact with your food. This is one of many ways food can be contaminated with improper glove use.

Introduced around 20 years ago, food service gloves were intended to reduce the risk of contamination. A study of average food service glove use in 2007 and 2010 found that hand washing is less likely to occur when employees were wearing gloves. If the hands underneath are dirty, the gloves will do little to protect against contamination. Instead, the risk of contamination is higher with the use of gloves, which can be a breeding ground for bacteria. Nothing good is happening in there where it’s warm and sweaty.

Additionally, using food service gloves is very wasteful. If used properly, employees can go through a dozen pairs of disposable gloves in an hour. Not only is the influx of waste bad for the planet, it is also expensive. In the preparation of food, a cook or server can be managing several different foods at once. If they are touching raw meat, they are required to change gloves before moving on to another type of food. If they open a refrigerator, cough, sneeze, or touch any contaminated surface, they need to change their gloves. If employees change their gloves as often as needed, the food will take longer to prepare.

Gloves aren’t all bad news. There are situations where using gloves is important, such as preparing sushi. Handling raw fish requires special care and gloves make it easier to do so. For example, if one customer orders shellfish and the next has a food allergy, gloves make it easier for them to switch materials safely. Although they may provide a false sense of security, gloves may also give customers a perception of cleanliness of your business.

There are many types of gloves available, all with pros and cons. Latex gloves provide a tight fit, more dexterity and can withstand heat, but some people have a severe allergy. These have also been banned in three states. Nitrile gloves are durable and offer dexterity, but contain a toxic chemical known as DEHP. Polyethylene is inexpensive but cannot withstand heat and tear easily. Vinyl gloves are an appropriate alternative to latex, but can begin leaking as soon as employees put them on.

A good awareness of food safety, cross contamination and a basic responsibility to the dining public are good places to start with reducing contamination. The Center for Disease Control (CDC) recommends revising food prep methods as an alternative to requiring food service gloves. Revisions would limit the number of times the worker would need to touch raw meat or other contaminating surfaces.

As a part of the food service industry, restaurateurs have the opportunity to make a positive impact on this issue. Whether you decide to use gloves or not, committing to making your food safe is important. Train your staff the correct way to use gloves and to maintain proper hand hygiene. Have all the necessary equipment needed to make your kitchen safe. Always have an abundant supply of gloves in the food prep area or plenty of soap and towels near your sink.

The Day After...

Well, for those of you that are wondering...today was much better in my "food safety world".  No expired products in the meeting room.  Lunch was delivered 10 minutes early.  And, the room was a bit warmer.  Halleluiah!  I had almost 50 students each of the past two days, they were great!  I still wonder, how someone in the hospitality business can make so many errors in one day?  I didn't even see the Sales Manager or the General Manager and this is a major account for them.  I really think an apology was in order.  Odds are we won't go back to this facility.  I wonder if they'll notice?

Oh well, we live and learn.  On to my next issue...I'm supposed to be on a flight from BWI to Tennessee tomorrow for a class in Memphis on Friday.  They've already cancelled the first flight and booked me on another...arriving much later.  I guess we'll see what happens.  If we get the snow they're predicting...I doubt the airlines are going to fly anywhere!  It'll be the first time I've missed a scheduled training in eight years.   I really don't want that to happen.

Check out my Facebook page to learn how to keep your food safe if the power goes out...https://www.facebook.com/FoodSafetyTrainingSolutions

Stay safe and warm!

REALLY? Expired Product In A Food Safety Class???

Oh my, how time flies!  And, what a day I've had...Teaching a private food safety certification class today in PA.  A full class - over 40 participants.  Hotel meeting room is frigid, students had on their coats, a few had on mittens, their noses were red.  Creamers had an expiration date of November 2013 - did they not know this was a food safety certification class...I go to the front desk, inform them of the issue and ask them to turn up the heat.  For a few minutes, the room warms up, yay!  Wait, don't get too excited - it shuts off - out come the coats and the mittens again...how can I focus? How can they focus?!  Once again, I go to the front desk and tell them we're freezing.  Ahhh, a few more minutes of warmth.  The creamers have been replaced with product that is in code.  Is it lunch time yet?  No not yet.  Once again, freezing.  Lunch is to be delivered at noon.  I pop in a video, at 12:05 it's finished.  Hmmm, the front desk must have forgotten to let me know that lunch has arrived.  I send everyone to the lobby for lunch...If I don't give the break now, I will be in violation of the required break policy...Uh oh, there's NO LUNCH!  %#!, this can't be.  Front desk calls the restaurant, driver is making deliveries - should be here anytime.  A few minutes go by, five, ten, twenty minutes, I'm getting evil glances.  UGH, what am I going to do?  We call the restaurant, once again we are informed that they are on their way. It's been 30 minutes, still no lunch...again, this is a food safety class - is lunch in a cooler or on the back seat of a heated car.  Let's get class started again so we don't fall behind.  One o'clock comes and goes...I can't focus.  Where the hell is their lunch???  Front desk makes another call, they'll be here in one minute.  Another five, ten, fifteen minutes still no lunch...OMG, I can't believe this!  Finally, an hour and forty minutes late - lunch arrives!  Room is still cold and we're out of coffee...will this day ever end?!  I cut my class a break, it's been a rough day.  I let them leave early.  Can't wait to get to my room to crank up the heat.  I don't think I'll ever be warm again! 

The heat in my room won't go over 70 degrees Fahrenheit.  I know that seems reasonable but you don't understand how cold I am.

Tomorrow, I think I'll suggest the hotel manager sit in on the class; for two reasons, understanding importance of keeping product rotated and so he can venture out of his office to see how flippin' cold that meeting room is....wish me luck!