Comments on: Ninety percent of consumers trust supermarket meat and poultry: FMI report http://downtoearthblog.com/foodproduction/ninety-percent-of-consumers-trust-supermarket-meat-and-poultry-fmi-report/archives/80 Facts, opinions and reflections on being a techno-geek granolarancher Mom Thu, 17 May 2012 21:18:50 +0000 http://wordpress.org/?v=2.2.2 By: gloria http://downtoearthblog.com/foodproduction/ninety-percent-of-consumers-trust-supermarket-meat-and-poultry-fmi-report/archives/80#comment-958 gloria Fri, 16 May 2008 14:07:37 +0000 http://downtoearthblog.com/foodproduction/ninety-percent-of-consumers-trust-supermarket-meat-and-poultry-fmi-report/archives/80#comment-958 A few months ago, I was at the home of a woman who immigrated from China less than five years ago. As we were chatting in the kitchen, she remarked how funny Americans are about food safety -- always washing this, washing that, throwing perfectly good food away on the CHANCE it might have gone off, or because the expiration date is past by a day or two. It was very interesting to hear her rant because it's not just a safety issue but a cultural one. In China, most people don't have the opportunity to treat food as a luxury - it's food and you don't waste it. While safety regulations are much more lax there, Chinese food is normally very well cooked, which helps a lot. As for me, straddling two cultures, I sometimes wonder how I get caught up in the food paranoia. I could save a lot of money if I were willing to buy less than absolutely fresh since, after all, I prefer Chinese food and if I served it every night, cooking the hell out of it, what's the difference? A few months ago, I was at the home of a woman who immigrated from China less than five years ago. As we were chatting in the kitchen, she remarked how funny Americans are about food safety — always washing this, washing that, throwing perfectly good food away on the CHANCE it might have gone off, or because the expiration date is past by a day or two. It was very interesting to hear her rant because it’s not just a safety issue but a cultural one. In China, most people don’t have the opportunity to treat food as a luxury - it’s food and you don’t waste it. While safety regulations are much more lax there, Chinese food is normally very well cooked, which helps a lot. As for me, straddling two cultures, I sometimes wonder how I get caught up in the food paranoia. I could save a lot of money if I were willing to buy less than absolutely fresh since, after all, I prefer Chinese food and if I served it every night, cooking the hell out of it, what’s the difference?

]]> By: Lisa http://downtoearthblog.com/foodproduction/ninety-percent-of-consumers-trust-supermarket-meat-and-poultry-fmi-report/archives/80#comment-957 Lisa Fri, 16 May 2008 01:52:09 +0000 http://downtoearthblog.com/foodproduction/ninety-percent-of-consumers-trust-supermarket-meat-and-poultry-fmi-report/archives/80#comment-957 What i've learned from years of working with food producers, is that in the U.S. we have one of the safest food supplies in the world -- but what's more important is often how we HANDLE the food. For instance, if there is e.coli (extremely rare) in your ground beef, if you cook it to 160 degrees it will kill it. That's why so many restaurants now note on their menus that raw or undercooked foods may be unsafe. There's also the evil "cross contamination" that occurs when your cooking surfaces are't clean, or you go back and forth between handling raw meats and cooked. I don't know where we're supposed to learn these things anymore, since home ec classes aren't around anymore(remember trying to learn to sew? ok, i've just given my age away). USDA has some great resources here http://www.foodsafety.gov/ And since Memorial day is coming up and it's time to get the grill out, here's a great resource to check out handling meat and poultry safely http://www.meatsafety.org/ What i’ve learned from years of working with food producers, is that in the U.S. we have one of the safest food supplies in the world — but what’s more important is often how we HANDLE the food. For instance, if there is e.coli (extremely rare) in your ground beef, if you cook it to 160 degrees it will kill it. That’s why so many restaurants now note on their menus that raw or undercooked foods may be unsafe. There’s also the evil “cross contamination” that occurs when your cooking surfaces are’t clean, or you go back and forth between handling raw meats and cooked. I don’t know where we’re supposed to learn these things anymore, since home ec classes aren’t around anymore(remember trying to learn to sew? ok, i’ve just given my age away). USDA has some great resources here http://www.foodsafety.gov/

And since Memorial day is coming up and it’s time to get the grill out, here’s a great resource to check out handling meat and poultry safely http://www.meatsafety.org/

]]> By: suzannabanana23 http://downtoearthblog.com/foodproduction/ninety-percent-of-consumers-trust-supermarket-meat-and-poultry-fmi-report/archives/80#comment-955 suzannabanana23 Fri, 16 May 2008 00:51:46 +0000 http://downtoearthblog.com/foodproduction/ninety-percent-of-consumers-trust-supermarket-meat-and-poultry-fmi-report/archives/80#comment-955 Dont you think that consumers assume food is nutritious, or at least that certain segments of food are nutritious? So - I know vegetables are nutritious, but if I'm buying Steak Ums I don't really care about the nutritional comment. Dont you think that consumers assume food is nutritious, or at least that certain segments of food are nutritious? So - I know vegetables are nutritious, but if I’m buying Steak Ums I don’t really care about the nutritional comment.

]]> By: Sara http://downtoearthblog.com/foodproduction/ninety-percent-of-consumers-trust-supermarket-meat-and-poultry-fmi-report/archives/80#comment-936 Sara Wed, 14 May 2008 14:03:30 +0000 http://downtoearthblog.com/foodproduction/ninety-percent-of-consumers-trust-supermarket-meat-and-poultry-fmi-report/archives/80#comment-936 I find it interesting that the consumers have confidence in the safety of the food from the supermarket, but less confidence in the USDA and FDA to ensure that safety. Also of note is that consumers are far more concerned about the nutritional content of their food than they are about its safety. Considering we have far more oversight and guidelines for food safety ithan nutrtion, I believe the consumers are probably spot on. I find it interesting that the consumers have confidence in the safety of the food from the supermarket, but less confidence in the USDA and FDA to ensure that safety.

Also of note is that consumers are far more concerned about the nutritional content of their food than they are about its safety. Considering we have far more oversight and guidelines for food safety ithan nutrtion, I believe the consumers are probably spot on.

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