Due to ongoing safety questions, the FDA updated its info about triclosan this month. An ingredient in antibacterial handwashing products, as well as in kitchenware, clothing, toothpaste, and more, triclosan is safe, according to the FDA. However, it is also the subject of ongoing study.

Concerns range from environmental impact to encouragement of resistant strains of harmful bacteria, such as E. coli. In addition, research on frogs suggests triclosan can interfere with the metabolism of thyroid hormones.

Did you know?  Triclosan is an ingredient in some toothpastes, and has been shown to prevent gingivitis.  And how about this one? For handwashing, University of Michigan researchers found plain soap just as effective as antibacterial soap for removing bacteria from hands. Read more about triclosan at:

• FDA. Triclosan: What Consumers Should Know 
• MSNBC Antibacterial Soap Under Scrutiny
• University of Michigan study

New research from the University of Connecticut (Nutrition Research, February 2010) shows that eating an egg at breakfast can help the weight-conscious control calorie intake all day long.

Compared with a high-carb bagel breakfast (i.e., a bagel + cream cheese + yogurt), a breakfast that included three and a half scrambled eggs—rich in high quality protein—helped study participants lose 65% more weight. Calorie levels of the two test breakfast menus were identical.

With the egg breakfast, levels of ghrelin, a hormone that contributes to hunger, were reduced. So were blood sugar and insulin levels. Study participants said they felt less hungry and more energetic.

Earth Day is coming on April 22, and many foodservice managers are renewing their focus on foodservice products as part of a comprehensive sustainability initiative. Green Seal, an independent, not-for-profit organization, helps you find environmentally responsible cleaning products, packaging options, and more. Green Seal’s mission is to apply science-based, unbiased certification standards to help purchasers make responsible choices.

Another nonprofit industry organization, the Green Restaurant Association, certifies foodservice operations, and provides green criteria on all aspects of operation, from building materials and chemicals to food, disposables, and water efficiency.

You can search for green foodservice products on the Green Seal website or the Green Restaurant Association website.

For more information about the evolving language of foodservice sustainability, visit the Sustainable Dictionary.

An estimated 11 million Americans have food allergies today. Following the guidance of the 2009 FDA Food Code, every foodservice manager and foodservice worker should be tuned in. The person in charge should be able to identify common allergens and describe symptoms of an allergic reaction to food, advises the FDA. Employees should receive training on this issue, too. Here are some fast facts:

• The most common food allergens, which cause 9 out of 10 reactions, are milk, eggs, fish (e.g. bass, flounder, cod), shellfish (e.g. crab, lobster, shrimp), tree nuts (e.g. almonds, walnuts, pecans), peanuts, wheat, and soybeans.
• Symptoms of an allergic reaction to food may include vomiting, hives, swelling of the tongue or throat, gasping for breath, very low blood pressure, and anaphylactic shock.

For background, visit the FDA Food Code (see Section 2-103.11) online.

Looking for training guidelines? See the Iowa State University Extension Service Food Allergy Alert (PDF).  

Are you ready for National Nursing Home Week (May 9-15, 2010)? This year’s theme, sponsored by the American Health Care Association (AHCA), honors those who are Enriching Every Day for others and adding value to life. Here are some useful links to help you in your planning:

• AHCA –   Featured Activities
• Facebook Fan Page