Ways to eat healthy and eat safely
You try to eat healthy, but the one thing you can’t
control is who has been handling your food and
whether they are practicing adequate food safety.
Each year, foodborne illnesses sicken close to 50
million Americans and lead to more than 130,000
hospitalizations and 3,000 deaths. A lot of these
illnesses are caused by simple things like restaurant
employees’ failure to properly wash hands, cooking
surfaces and fruits and vegetables.
Foodborne illnesses present a greater challenge
to certain groups of people with reduced immunity,
such as children younger than age 4 and people
older than age 50. Food can also become compromised
much earlier in the production process, and
for this reason food producers are using a variety of
means to keep our food safe.
One approach uses the concept of hurdle technology
in which a variety of mild steps (hurdles)
are used to limit microbial growth at each stage of
production. These include combinations of weak
acid treatments with gentle heating and reduced
humidity, or alternating low heat and chilling
treatment. The fresh-bagged salads you see at the
grocery store are a good example of this. Vacuumpacked
products, prepared under rigorous hygienic
conditions and heated at lower temperatures, are
another.
Other technologies include the addition of antimicrobial
agents such as enzymes and other natural
compounds that inhibit the growth of bacteria or
prevent oxidation. Salt too is a very effective antibacterial
in food. In fact, it is the oldest known food
preserver. Salt is widely used in the production of
all cheeses, cured meats and many fi sh dishes.
Salt preservation works by infl uencing the
amount of water that all microorganisms require
to survive and grow. The use of salt in controlling
water means that the levels of other preservatives
or processes can be reduced. This means that microbiological
safety can be achieved with reduced
heat, acidity and other preservatives. This results in
a product of vastly improved taste and nutritional
quality because of the improved retention of other
nutrients.
However, as the federal government pushes
companies toward lower salt content there are
some concerns that it could affect food safety and
increase the amount of preservatives that must be
used. Many prefer salt as the more natural choice.
Fortunately, food safety is a leading concern of
the Food and Drug Administration and its Commissioner,
Scott Gottlieb, and the newly appointed
Deputy Commissioner, Frank Yiannas, who was
previously Vice President of Food Safety at Walmart,
and Director of Safety and Health at Walt
Disney World.
Food safety is an ongoing challenge for an enormous
and complex food system, and although challenges
continually arise, exercising caution and attention
in food purchasing, storage and preparation
will minimize the risks. Remember to not only eat
healthy but to also eat safely.
Courtesy BPT
Improving breast cancer outcomes
for older women
Lorraine Cortés-Vázquez
is commissioner of the New York City
Department for the Aging. Prior to
joining the de Blasio administration,
she served in executive leadership
roles with AARP, EmblemHealth and
other organizations. She also served
as New York’s first Latina Secretary
of State.
This October, which is Breast
Cancer Awareness Month, I want
to highlight the importance of early
detection and treatment –
especially for older women and
women of color who do not get
annual exams. Time and again,
studies show that race, age and
income often lead to health
disparities and poor outcomes. I know
because I am an 18-year breast cancer
survivor.
This simply won't do. All women
deserve quality care. I found out
that I had breast cancer during a
routine visit to my gynecologist. I
was overwhelmed and shocked by
the diagnosis, as were my friends
and family. Cancer is a disease that
impacts all of your loved ones and
their support is invaluable during
such a trying time. Thanks to my
treatment, which included six
chemotherapy and eight radiation
therapy sessions, I am one of the
lucky ones who beat cancer.
Still, not every woman is as
fortunate. As women age, they may
also believe that there is no need
for continued breast cancer
screenings, but nothing could be
further from the truth. Self-exams,
clinical breast exams,
mammograms and MRIs are
powerful tools to detect cancer
early. This spares many women
from the effects of prolonged
treatment and even death.
According to the National
Cancer Institute, nearly 13% of
U.S.-born women will receive a
breast cancer diagnosis from a
doctor at some point. The risk only
increases with age. In fact, 1 in 28
women starting at age 60 is likely
to be diagnosed with breast cancer.
That increases to 1 in 25 starting at
age 70.
Some people show no signs or
symptoms of having breast
cancer, but routine screenings
can help your doctor detect
breast cancer early, when it is
easier to treat. Most insurance
plans cover mammograms
without a copay, but if you don’t
have insurance, you can find
affordable health care through NYC
Care (https://www.nyccare.nyc/). To
find a low- or no-cost
mammogram screening site in
your area, call 311.
20 October 17, 2019 Schneps Media
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