I have a friend who has told me that she would rather drink bleach than eat coriander. That is a pretty serious thing to say. She is not alone in despising the taste of coriander.

February 24 each year is International Coriander Hatred Day.

Just how many foods have a whole day internationally dedicated to hating them?

So what is this all about?

My friend describes the taste as being like soap and it totally dominates and ruins anything it is in.

There is a specific gene in humans, OR6A2, which makes coriander (and Cilantro as it is also known) taste like soap.

So my friend and the rest of 10 percent of the population who just cannot eat coriander.

This is fine if it is easy to see in a ingredient list if it is in a food as they can stay away from that food, but it is becoming increasing difficult for these people to avoid this popular herb.

It is being used in many restaurants and cafes as a garnish or an ingredient in foods without being mentioned in the menu.

For these people coriander is no different to one of the recognised food allergens and needs to be managed as such. Although it does not cause anaphylaxis or other allergic reactions, it completely destroys the taste of any food for these people.

Just because 90 percent of the population can eat and enjoy coriander does not mean that it should be used  everywhere without ensuring that there is some information about it’s presence so that it can be avoided.

The following is included here with permission from Food Safety Australia New Zealand.

CTC Australia Jersey Caramels

Product information

CTC Australia is conducting a recall of Lolly Co Jersey Caramels 150g, Big Lolly Jersey Caramel 160g and Fine Time Jersey Caramel 1kg.

The products have been available for sale at IGA’s and independent stores in NSW, ACT, VIC (Big Lolly), and NSW, QLD, WA, VIC (Fine Time).

Date markings

Best Before Nov 2020

Problem

The recall is due to the presence of foreign matter (plastic).

Food safety hazard

Food products containing plastic may cause injury if consumed.

Country of origin

Australia

What to do​

Consumers should not eat this product and should return the products to the place of purchase for a full refund.

For further information please contact:

CTC Australia

02 9743 8631

​www.ctcaustralia.com

Coronavirus is actually a group of viruses, which includes the ones causing the common cold and SARS (severe acute respiratory syndrome).

The viruses are named for the corona, or crown, of surface proteins that the virus uses to penetrate the cells of its host.

World Health Organisation (WHO) guidelines state: “given the increasingly rapid and global communication through social media and other electronic means, it is important that an appropriate disease name is assigned by those who first report a new human disease.”

So this specific member of that group and the disease it causes needed to have it’s own unique name.

So Corona Virus Disease 19 or CoVid-19 is the name for the outbreak now happening across the world.

So how was this name determined?

WHO chief Tedros Adhanom Ghebreyesus said under the agreed guidelines WHO “had to find a name that did not refer to a geographical location, an animal, an individual or group of people, and which is also pronounceable and related to the disease.”

It’s also to “minimise unnecessary negative impact on trade, travel, tourism or animal welfare” and to “avoid causing offence to any cultural, social, national, regional, professional or ethnic groups” according WHO.

Having a name which does not cause any stigma is essential as the wrong name can be more dangerous politically, socially and economically to countries around the world than even terrorism.

This virus is not a Chinese virus although there is a some stigma happening with even Chinese restaurants being shunned for fear that people may somehow contract it from the people, place or even food from that venue. This reinforces why the choice of name for new and emerging viruses is so important.

Another example is “Swine Flu”, which from 2009 has been named as Influenza A (H1N1) as the original name was directly affecting the trade in meat and especially pork across the world.

The virus making the news across the world is just one of many many viruses around. It is recognised that the best way to stop the spread of any such micro-organism is to keep those that have it well away from those who do not yet have it. This is why many people across the world are now being either asked or forced to isolate themselves for what is believed to be the likely incubation time of 14 days. This means that there are passengers on cruise ships being kept in their rooms and groups of those coming into Australia being placed into isolated camps and other venues for 14 days before mixing with others if they are not showing any symptoms

There is a lot still to learn about this member of the Coronavirus group of viruses. This one has now been given a specific name Covid-19.

It is similar in genetics to another Coronavirus, SARS-CoV. So it may be transmitted from human to human in the same ways, including by aerosol and may survive in faecal matter.

It does not look likely to be able to be transmitted through food but it could be a potential contamination in food if faecal matter or an aerosol containing it were to be in the food.

So therefore it is essential not only with food but in general to avoid human produced aerosols and faecal matter. What we are really coming down to is proper hygiene and good handwashing. These should already both be key and continuous parts of the food safety controls in any business.

So the real impact to food safety from Covid-19 is that there is yet another reason to ensure that correct handwashing and other essential hygiene controls are done properly all the time. These include the use of the right Personal Protective Equipment at the right time, sickness measures and return times and conditions, and suitable toilet facilities.

Viruses like all micro-organisms, are affected in different ways by heat. The specific heat situation for this virus is yet to be determined, so it is essential that this be monitored  by the technical staff in a food business. It is important to remember that chilling and freezing will not readily destroy this or other viruses, so cold or frozen foods from impacted countries or areas need to be risk assessed before purchase or acceptance.

One other issue to consider is with raw materials or packaging coming from other countries, especially those impacted by this virus, and what impact those factories having less staff due to illness or isolation, or evgen closed completely, is going to have on your business and the food safety of those materials.

This situation highlights just how important it is for all food businesses to undertake both Threat and Vulnerability Assessments and implement actions to prevent issues before they arise.

Why do rice crispie type cereals Snap crackle and pop”?

The sound comes from the tiny air pockets in each grain. The walls of the air pockets break when the cereal begins to absorb milk. The result is that magical sound, which also lets you know when the ceral has become soggy.

Just how well known is Coca Cola?

It has its own museum and is sold in more than 200 countries around the world. “Coca-Cola” is the second-most widely understood term in the world after “OK.” This probably makes Coca-Cola the most well known food (including drinks) name in the world, even more famous than McDonald’s, whose Golden Arches are more recognizable around the world according to some surveys than the Christian symbol of the cross.

Do you like Oreos?

With 40 billion Oreo cookies made each year and sold in 100 countries across the world, it is recognised as the worlds most popular cookie. If stacked all together, the cookies would encircle the earth five times. Half of all Oreos eaten are twisted apart first and this is most likely done by woman than men.

Chocolate was once currency

It was not chocolate but the base of it – cacao beans, which were used by the Aztecs as currency. According to an Aztec list of commodity prices from 1545, one ripe avocado cost a single cacao bean, as did a large tomato. A turkey egg would set you back three cacao beans.

So not all foods have expiry dates.

Honey has been found unspoilt in the tombs of the Phraraohs in Egypt. Canned jam has been found in perfect condition in the huts originally built in the Antarctica more than 150 years ago.  A recent study found that retail packed pinto beans stored for 30 years were still suitable for emergency use. Some foods are least a little antimicrobial, whereas others under the right conditions will last for many years. All these foods do not require expiry dates.

How did Twinkies get that name?

Half a billion Twinkies are made each year and they are named in 1930 after a billboard for “Twinkle Toe Shoes” by Jimmy Dewar.

What is the world record for hot dog eating?

74 hot dogs and buns in 10 minutes is the current record, held by Joey Chestnut in 2018.

For more interesting food facts go to https://www.thedailymeal.com/eat/weird-food-facts/slide-36

During my time at University, I was involved in a taste panel which used identically sized, shaped and cooked meat products under different coloured lights. It showed that even though the products were identical within the limits available, that the flavour and texture ratings for the samples under blue, red and green lights were lower than those under white or natural light.

So even though the products were the same the light in which they are served and eaten significantly change what people think of them.

It was a fascinating test and really highlighted that we do eat with our eyes.

Recent research has gone one step beyond just lighting to show how perception impacts on our preferences.

It has shown that the texture of a sample may change the perceptions on whether a food is healthy or not.

The same recipe biscuit was presented in six different textures and it was found that essentially smoother textured foods were perceived to be tastier and therefore less healthy.

The study at Anglia Ruskin University (ARU) was led by Consumer Psychologist Dr Cathrine Jansson-Boyd and involved 88 people tasting six oat biscuits. The samples were rated for healthiness, tastiness, crunchiness, chewiness, and pleasantness, as well as the likelihood of purchase based on the visual appearance only. The findings have been published in Food Quality and Preference.

Dr Jansson-Boyd said; “A sweet item, such as a biscuit, benefits from having an appearance as being less healthy as that increases the perception of tastiness and increases the likelihood of purchase. To guide healthier purchasing decisions, food producers can therefore look to use non-healthy-looking, smoother textures to overcome this perception that healthy is not tasty.”

The results showed that the perception of tastiness increased as healthiness decreased, and the likelihood of purchase increased with low healthiness and decreased with high healthiness.

The results are an eye opener and gives massive opportunities for producers of recognised healthy products to potentially increase the purchase and consumption of their products.

It has the potential to have a significant impact on the Product Development departments of healthy food companies.

The following allergens recalls are included here with permission from Food Standards Australia New Zealand

Providore Italian Tomatoes and Grana Padano Cheese Pesto

31 January 2020

Product information

Simplot Australia Pty Ltd is conducting a recall of Providore Italian Tomatoes and Grana Padano Cheese Pesto. The product has been available for sale at Woolworths stores nationally.

Date markings -Best Before 30.09.2022

Problem -The recall is due to the presence of an undeclared allergen (peanut).

Food safety hazard

Any consumers who have a peanut allergy or intolerance may have a reaction if the product is consumed.

Country of origin -Italy

What to do

Consumers who have a peanut allergy or intolerance should not consume this product and should return the product to the place of purchase for a full refund.

For further information please contact: Simplot Consumer Information  1800 061 279

Coles Italia Pesto Al Basilico Basil Pesto

31 January 2020

Product information

Coles Supermarkets Australia Pty Ltd is conducting a recall of Coles Italia Pesto Al Basilico Basil Pesto. The product has been available for sale at Coles Supermarkets nationally.

Date markings – Best Before 28/08/2021

Problem – The recall is due to the presence of an undeclared allergen (peanut).

Food safety hazard

Any consumers who have a peanut allergy or intolerance may have a reaction if the product is consumed.

Country of origin – Italy

What to do

Consumers who have a peanut allergy or intolerance should not consume this product and should return the product to the place of purchase for a full refund.

For further information please contact: Coles Customer Care 1800 061 562

Crostoli King Cannoli Bambini Kit and Cannoli Kit

1 February 2020

Product information

Crostoli King is conducting a precautionary recall of Cannoli Bambini Kit and Cannoli Kit. The products have been available for sale at IGA’s, green grocers, independent stores and online nationally.

Date markings -All Use By dates that do not have a milk allergen declaration on the label.

Problem -The recall is due to the presence of an undeclared allergen (milk).

Food safety hazard

Any consumers who have a milk allergy or intolerance may have a reaction if the product is consumed.

Country of origin -Australia

What to do

Consumers who have a milk allergy or intolerance should not consume these products and should return the products to the place of purchase for a full refund.

For further information please contact: Crostoli King  02 9826 9776

Toxoplasma causes inflammation of the retina. It is a parasite called Toxoplasma gondii, which can cause this retinal inflammation in all people, but it is those in the high risk groups of the elderly, babies and the immuno-compromised who are more susceptible.

Although not a notifiable disease, Toxoplasmosis can be contracted from the consumption of raw or undercooked meats which contain the parasite. This is the finding from a study recently published in the Australia New Zealand Journal of Public Health.

In the study lamb mince was collected from a specific supermarket three times a week over a six months period by Flinders University researchers.

The samples were from both organic  and conventionally farmed animals in South Australia.

Using real time polymerase chain reaction (PCR) the DNA from the total of 79 samples was extracted and at least one third of the samples detected Toxoplasma gondii. None of the samples tested had Campylobacter jejuni, or any Salmonella species detected, so hygiene in the slaughter process was good.

The researcher believe that the infection of the animals, and therefore the meat, occurred in the pasture not in the slaughter or handling processes.

The researchers said; “Although the meat was purchased at one supermarket, located in South Australia, our findings are likely to be generalizable, because Australian supermarket retailers purchase their lamb across a range of farms throughout the country. Specific messaging that is sensitive to consumer cooking preferences may be helpful to educate the Australian population of the risk related to consuming undercooked lamb, which applies particularly to pregnant women, the elderly and immuno-compromised persons.”

The leader of the research; Flinders strategic research professor, Justine Smith, said that although these findings were new for Australia,it is expected that there would be comparable results in other parts of the world.

Other meats, and especially those eaten rare, will be included in the next phase of the study.

It is important to note that even if a meat does contain Toxoplasma gondii DNA, human infection will not necessarily occur, especially if that meat is cooked before consumption.

The following are two new recalls, they are included here with permission from Food Standards Australia New Zealand and the New South Wales Food Authority.

ALDI Remano Basil and Sun-Dried Tomato Pestos

Product information

ALDI Stores (a Limited Partnership) is conducting a recall of Remano Basil Pesto 190g and Remano Sun-Dried Tomato Pesto 190g. The products have been available for sale at all ALDI stores.

Date markings -All dates

Problem -The recall is due to the presence of an undeclared allergen (peanut).

Food safety hazard

Any consumers who have a peanut allergy or intolerance may have a reaction if the product is consumed.

Country of origin -Italy

What to do

Consumers who have a peanut allergy or intolerance should not consume these products and should return them to the place of purchase for a full refund.

For further information please contact:

ALDI Stores (a Limited Partnership) 1800 709 993

Free From Gluten Dairy Free Chocolate Cheesecake

Woolworths Ltd is conducting a recall of Free From Gluten Dairy Free Chocolate Cheesecake. The product has been available for sale at Woolworths stores nationally.

Product details & date markings:

Woolworths Free From Gluten Dairy Free Chocolate Cheesecake, 675g, Plastic Container

All Best Before dates

Problem: The recall is due to the presence of an undeclared allergen (peanut).

Food safety hazard: Any consumers who have a peanut allergy or intolerance may have a reaction if the product is consumed.

Country of origin: Australia

What to do: Consumers who have a peanut allergy or intolerance should not consume this product and should return it to the place of purchase for a full refund. Any consumers concerned about their health should seek medical advice.

For further information please contact:

Woolworths Ltd  Ph. 1800 103 515

The following is from the Food Safety information Council and is included here with permission.

Get your kids involved in back to school lunchbox food safety

As school starts to go back, the Food Safety Information Council is encouraging parents to get their children involved in preparing their school lunch and learning about food safety.

Cathy Moir, Council Chair, said that all parents have probably had the experience of finding an uneaten, dried out sandwich still in their child’s lunch box at the end of the day.

‘Getting your kids involved in lunchbox preparation will help them learn about food safety as well as healthier foods, it can also be a lot of fun involving kids in the kitchen. Here are some useful tips to get them involved:

1. Get your kids to help buy a lunchbox, choose ones that have room for a frozen drink or freezer block and are easy to clean and dry.
2. Before handling food always get your kids to wash their hands using soap for 20 seconds and to dry their hands thoroughly for 20 seconds. To help them understand how long 20 seconds is get them to sing ‘Happy Birthday to You’
3. Get them to help wash all fruits and vegetables under running water to remove any germs (they can catch the water in a bowl and put it on the garden but not on your veggie garden).
4. Let them choose the healthy option they would like in their lunches when they come shopping with you and teach them to put chilled or frozen food in a cooler bag to bring home
5. They can have fun baking items for their lunchboxes like healthy muffins or biscuits. Licking the spoon is always fun but remember any uncooked eggs in a cake mix and raw cookie dough can cause food poisoning, you may want to consider the safer alternative of using commercial pasteurised eggs.
6. Batches of sandwiches without vegetables can be made in advance and frozen.
7. Make sure lunchbox foods are always kept separated from raw foods in the refrigerator, particularly raw meats, chicken and eggs in their shells.
8. Once your kids have prepared their lunch get them to keep it cool in the fridge until you are ready to leave home, then put an ice brick in the lunch box.

‘Your child’s lunchbox will keep a safe temperature until lunchtime at school as long as it has a frozen drink or ice brick in it (and don’t forget to put an ice brick in your own lunchbox and refrigerate it when you get to work). During hot weather you may want to consider providing safer lunchbox alternatives, such as hard or processed cheese, tuna in a can or vacuum packed, or sandwich spreads. Discard any higher risk foods such as sushi, salad, meat, poultry or eggs if not eaten within a day of you cooking or preparing them.

See some great healthy kids lunchbox ideas from our member the Dietitians Association of Australia

The Food Safety Information Council would particularly like to thank Australian Pasteurised Eggs, the Gold Sponsor for our Summer Campaign, as well as Tonic Health Media for their support. Tonic Health Media are Australia’s largest health and wellness network and will be broadcast our important food safety messages  in 5,300+ GP practices, hospitals, pharmacies and health centre waiting areas across the country to an audience of 15 million+ per month  see their website for more info.

Media contact:

Lydia Buchtmann, Food Safety Information Council, 0407 626 688 or  info@foodsafety.asn.au

The Food Safety Information Council is a health promotion charity which aims to address the estimated 4.1 million cases of food poisoning in Australia each year that result in 31,920 hospitalisations, 86 deaths, 1 million visits to doctors