Kitchen Contaminants
Lead
Lead leached from some types of ceramic dinnerware into foods and beverages is often consumers' biggest source of dietary lead, says John Jones, Ph.D., in the FDA's Center for Food Safety and Applied Nutrition. (See "Lead Threat Lessens, But Mugs Pose Problem" in the April 1993 FDA Consumer and "An Unwanted Souvenir: Lead in Ceramic Ware" in the December 1989-January 1990 FDA Consumer.) Here are some tips to reduce your exposure:
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Don't store acidic foods, such as fruit juices, in ceramic containers.
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Avoid or limit to special occasions the use of antique or collectible housewares for food and beverages.
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Follow label directions on ornamental ceramic products labeled "Not for Food Use--May Poison Food" or "For Decorative Purposes Only," and don't use these items for preparing or storing food. Also, don't store beverages in lead crystal containers for extended periods.
Microwave Packaging
High temperature use of some microwave food packaging material may cause packaging components, such as paper, adhesives and polymers, to migrate into food at excessive levels. For that reason, choose only microwave-safe cooking containers. Never use packaging cartons for cooking unless the package directs you to do so. (See "Keeping Up with the Microwave Revolution" in the March 1990 FDA Consumer.)
Aluminum
According to the FDA's Jones, there has been speculation linking aluminum to Alzheimer's disease. The link has never been proved, he said, but if consumers are concerned, they should avoid cooking acidic foods, such as tomato sauce, in aluminum pans. For other uses, well-maintained aluminum pans--as well as stainless steel, copper and iron pots and pans--present no apparent hazards.
Insects, Rodents and Dirt
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Avoid storing food in cabinets that are under the sink or have water, drain and heating pipes passing through them. Food stored here can attract insects and rodents through openings that are difficult to seal adequately.
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Wash the tops of cans with soap and water before opening.
Home-Based Foodborne Illness
When several members of a household come down with sudden, severe diarrhea and vomiting, intestinal flu is often considered the likely culprit. But food poisoning may be another consideration.
A true diagnosis is often never made because the ill people recover without having to see a doctor.
Health experts believe this is a common situation in households across the country, and because a doctor is often not seen for this kind of illness, the incidence of foodborne illness is not really known.
An estimated 76 million cases of foodborne disease occur each year in the United States. The great majority of these cases are mild and cause symptoms for only a day or two. Some cases are more serious, and the Centers for Disease Control and Prevention estimates that there are 325,000 hospitalizations and 5,000 deaths related to foodborne diseases each year. The most severe cases tend to occur in the very old, the very young, those who have an illness already that reduces their immune system function, and in healthy people exposed to a very high dose of an organism.
Cases of home-based foodborne illness may become a bigger problem, some food safety experts say, partly because today's busy family may not be as familiar with food safety issues as more home-focused families of past generations.
The increased use of convenience foods, which often are preserved with special chemicals and processes, also complicates today's home food safety practices, says Robert Buchanan, Ph.D., senior science advisor and director of science in the FDA's Center for Food Safety and Applied Nutrition. These foods, such as TV dinners, which are specially preserved, give consumers a false idea that equivalent home-cooked foods are equally safe, he says.
To curb the problem, food safety experts recommend food safety education emphasizing the principles of HACCP (Hazard Analysis and Critical Control Point), a new food safety procedure that many food companies are now incorporating into their manufacturing processes. Unlike past practices, HACCP focuses on preventing foodborne hazards, such as microbial contamination, by identifying points at which hazards can be introduced into the food and then controlling and monitoring these potential problem areas. (See "HACCP: Patrolling for Food Hazards" in the January-February 1995 FDA Consumer.)
"It's mainly taking a common-sense approach towards food safety in the home," says Buchanan. "Basically, consumers need to make sure they're not defeating the system by contaminating the product."
