Fresh Perspectives on Advancing Food Safety and Nutrition Security |
On Friday, November 15, IFSAN held its inaugural symposium, Fresh Perspectives on Advancing Food Safety and Nutrition Security, which was open to GW faculty, staff, and students as well as the general public. The event began with a discussion on future directions for food safety and nutrition security. This was followed by seven speed talks on topics that are key to increasing the production and consumption of safe fresh produce. The event ended with a dialogue with a panel of experts who commented on what they heard during the rapid-fire topics presentation and initial panel. Guests then participated in a networking lunch. Click HERE for the full agenda and slides. |
Faculty Spotlight - Jordan Kuiper |
Dr. Jordan Kuiper, Assistant Professor of Environnmental and Occupational Health (EOH), was recently interviewed to provide expert opinion for three different articles in Food & Wine magazine:
“Why You Shouldn’t Microwave Your Food in Plastic Containers, According to Toxicologists and an Epidemiologist” discusses the health implications of microwaving plastics. Kuiper recommends using microwavable alternatives to plastics, such as glass, given that recent studies have found plastic particles in human tissues where they "certainly do not belong," such as the brain, heart, and placenta, and that these particles are linked to a higher risk of serious health issues, including heart attacks and strokes.
"Arsenic Was Found in Nearly 10,000 Cases of Walmart Apple Juice — Here’s How to Keep Safe” discusses Walmart's recall of nearly 10,000 cases of Great Value brand apple juice due to elevated levels of inorganic arsenic, a toxic substance linked to cancer and other serious health issues. Kuiper explains that arsenic can get into apple juice during the production process and ties this to related health implications, saying "Increasing evidence from epidemiologic studies suggests that chronic or repeated exposure to even lower levels of arsenic can have an impact on human health, especially for children, who are the major consumers of fruit juices." “The EPA Has Taken Emergency Action to Stop the Use of a Herbicide That Can Cause 'Irreversible' Damage to Unborn Babies” discusses the recent emergency action implemented by the Environmental Protection Agency (EPA) to suspend the use of dimethyl tetrachloroterephthalate (DCPA), a weed killer that can cause serious harm to unborn babies. Kuiper comments on ways to avoid DCPA, saying, “Purchase produce that is labeled as ‘organic,’ even though organic produce may still not necessarily be pesticide-free,” and “It’s important for consumers to understand where their food comes from, where it’s grown, and whether it has been treated with any chemicals.” |
Keep it Safe on November 28th! |
It’s the most, wonderful time of the year- Thanksgiving!! A day when friends and family gather together, and all the favorite foods are prepared at once. It is a feast!! Getting all that food ready for consumption is an exercise in organization, timing, and patience, and it isn’t the time to set aside important food safety practices. Remember Clean, Cook, Chill, and Separate. CLEAN Handwashing is THE BEST way to prevent the spread of bacteria and viruses that can make your guests ill. Wash hands frequently, especially between handling raw meat and poultry and ready-to-eat foods, such as green leafy vegetables, and cold salads. The five steps to good handwashing are: Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails. Scrub your hands for at least 20 seconds. Rinse your hands well under clean, running water. Dry your hands using a clean towel. Wash your countertops and sink with clean water after handling raw poultry and meat products. Use clean cutting boards and knives for all fresh produce that will be eaten raw. COOK Poultry should be cooked to a final cooking temperature of at least 165F. If the bird has been stuffed, always take the temperature of the stuffing: it too should be at least 165F or above. Be sure your casseroles also are cooked to hot, bubbly and 165F. CHILL If you are preparing a turkey, remember to defrost it in the refrigerator, not on the kitchen counter. Put a date on your calendar at least 3 days before you are going to cook the bird reminding you to remove your frozen turkey from the freezer and place it in the refrigerator Once the meal is over, be sure to get the leftovers in the refrigerator within two hours from the time it was put out for consumption. SEPARATE Keep raw meat and raw vegetables away from each other. For more information check out Don't Forget Your Thanksgiving Food Safety Steps | FoodSafety.gov |
IFSAN Team Member - Caitlin Brooks-Favorite Recipe |
Salted Caramel Apple Pie Bars
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 3 hours, 20 minutes
Yield:12-16 bars
Ingredients
Shortbread Crust
1/2 cup (8 Tbsp; 113g) unsalted butter, melted
1/4 cup (50g) granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (125g) all-purpose flour Apple Filling
2 large apples, peeled and thinly sliced (1/4 inch thick)*
2 Tablespoons All-purpose flour
2 Tablespoons Granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Streusel
1/2 cup (43g) old-fashioned whole rolled oats
1/3 cup (70g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (31g) all-purpose flour
1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
homemade salted caramel or store-bought caramel sauce
Instructions
Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper leaving enough overhang on all sides. Set aside. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes and then remove from the oven. (As the crust bakes, you can prepare the filling and streusel.) Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
Turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.
Find it online: https://sallysbakingaddiction.com/salted-caramel-apple-pie-bars/ |
2024 Regulatory Health Project Manager, Food and Drug Administration - Hybrid, based in Silver Spring, MD, Deadline December 1, 2024 EPA Fellowship on Scientific/Environmental Data Science, Management and Statistics, U.S. Environmental Protection Agency, Cincinnati, OH, Deadline: December 6, 2024 EPA Postdoctoral Research Opportunity in Environmental Health and Nutritional Science, U.S. Environmental Protection Agency, Chapel Hill, North Carolina, Deadline: February 14, 2025 Associate, Government Affairs (Food & Agriculture), FGS Global, Washington, DC, Deadline: N/A Internship - Research & Development Food Scientist, General Mills, Golden Valley, MN, Deadline: N/A Public Health & Food Access Specialist, National Health Corps, York, PA, Deadline: N/A |
If you have ideas you would like to see in the newsletter, please submit them to: ifsan gwu [dot] edu (ifsan[at]gwu[dot]edu) |
|
|
)
)
)
)
