Lead Exposure Concerns with Hunted Meat

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Articles from Environmental Health News and the American Journal of Public Health raise concerns about the use of lead-containing ammunition for hunting, and its impact on the lead content of the hunted meat that will be consumed by families, especially those with young children. 

While using non-lead containing ammunition would be ideal to reduce the potential for lead exposure, there are steps that can be taken to reduce the risk associated with lead containing ammunition in the following article:

Lead in hunted meat: Who’s telling hunters and their families?

Concerns related to hunted meat donated to food banks are discussed here:

Biting the Bullet: A Call for Action on Lead-Contaminated Meat in Food Banks

 

Recent Testing Shows Elevated Lead Levels in Certain Hot Chocolate Mixes

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By Finna Temple, District Lead Coordinator

Consumer Reports (CR), a nonprofit organization that conducts independent product testing and research, recently tested a wide range of different chocolate products to see which ones contain higher levels of toxic heavy metals like lead and cadmium. Because there are currently no federal limits for the amount of lead and cadmium most foods can contain, CR measured each product against California’s maximum allowable dose levels (MADL) for lead and cadmium in food, which it described as “the most protective available.”

The state’s MADL for lead is 0.5 micrograms per day, while its MADL for cadmium is 4.1 micrograms per day. So any chocolate products that exceed California’s limits contain comparatively higher levels of heavy metals and therefore could pose a greater risk to consumers.

Hot chocolate mixes were among the products included in the study—and the testing results for several popular brands may shock you. Of the six mixes that CR tested, four contained levels of lead that exceeded California’s limit: Nestlé, Trader Joe’s, Starbucks, and Great Value (Walmart’s house brand).

The CR found that one serving of Nestlé’s Rich Milk Chocolate Flavor Hot Cocoa Mix contained 108% of the amount of lead permitted under California’s limit, while Trader Joe’s Organic Hot Cocoa Mix contained 112%. Starbucks’ Classic Hot Cocoa contained 159%, while Great Value’s Milk Chocolate Flavor Hot Cocoa Mix was the highest of all with 345%.

All of the mixes also contained some cadmium, but none exceeded California’s limit for the heavy metal.

Pregnant people and young children are at the greatest risk since the metals can cause developmental problems and affect brain development.

Adults who are frequently exposed may also suffer from hypertension, immune system suppression, kidney damage, and reproductive issues. 

Click here for more information about the adverse health effects of lead exposure.

ServSafe Coming to Douglas County in August!

Would you like to become a certified food safety manager (CFSM)? Is it time to renew your existing CFSM certification? If so, we will be offering a ServSafe© Food Manager Course on August 23-24, 2023, at the Douglas County Courthouse! Advance registration is required to attend this class, so click on the link below to register:

https://www.cobbanddouglaspublichealth.com/wp-content/uploads/2022/12/August-2023-Douglas-ServSafe-Registration-Form.pdf

For more information call the Douglas Environmental Health Office at 770-920-7311 or Eboni Waters, our Training Coordinator, at 678-385-5070

Location:

Douglas County Courthouse
Environmental Health Conference Room
8700 Hospital Drive
Douglasville, GA 30134

Details:
Registration Fee: $150
*Pre-registration required by July 24, 2023

What’s Our Risk Factor Control Status?

By Karen Gulley, MPH, Risk Factor Study Coordinator

About 5 years ago, the Cobb & Douglas Public Health Center for Environmental Health conducted a Risk Factor Study to help provide its Food Program with an idea of how well—or not so well—foodborne illness risk factors were being controlled in facilities within our district. We are now conducting a follow-up to the initial/baseline study– as recommended by the Food and Drug Administration (FDA)—to help determine the progress made, along with any areas of focus needed today.  The site visits included in the study are scheduled to be completed by the end of August 2023. 

During the baseline study, it was found that more attention was needed in the following areas:  1) safe cold holding of foods requiring time and temperature control for safety (TCS); (2) cleaning and sanitizing of food contact surfaces, such as ice machines; and the understanding and development of effective employee health policies.  For an overview of the results of the initial risk factor study, along with the intervention strategies that were put in place as an action plan to better achieve compliance, please check out Episode #14 of our Food Safety Partnership Panel series where we discuss The Risk Factor Challenge. 

Each of our Food Safety Partnership Panels (covering a variety of food safety topics) is available on the Environmental Health Food Service section of our website and are approximately 30 minutes in length.  These videos can be used for food service manager and worker training as applicable. 

Welcome to the Food Allergen Team, Sesame!

By Eboni Waters Environmental Health Specialist 4

As of January 1, 2023, sesame is now recognized as one of the major food allergens by the Food & Drug Administration (FDA). The Big 8 Food Allergens are now the Big 9 Food Allergens! This also means “sesame will be subject to specific food allergen regulatory requirements.” Sesame seeds are often found whole on baked goods or in sauces/marinades, but they may also be ground into a paste as a food ingredient or used in cooking oils.

As a review, the major food allergens are:

• Milk
• Eggs
• Fish
• Crustacean shellfish
• Tree nuts
• Peanuts
• Wheat
• Soybeans
• Sesame

The Georgia Department of Public Healths Rules and Regulations for Food Service 511-6-.03(2)(l), states that the person in charge (PIC) is responsible for providing food safety training to their employees that includes allergen awareness.

Be sure to inform your food service employees and your customers if the foods you serve contain allergens!

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The New Year Ushers in Changes to Food Truck Permitting!

By Andromada Murden, Environmental Health Specialist 2

The New Year is often met with many changes and if you operate a food truck, you’ll want to add the Georgia Department of Public Health’s food truck permitting changes to the list. Vending outside of your home county will look a little different in 2023 and we hope these changes will be a benefit to operators. Before we discuss these changes, let’s review the items that are still required.

First and foremost, when operating or planning to operate a food truck you will want to check your local county’s ordinances as some of them do not allow food trucks. Secondly, all food trucks are required to have a Base of Operation to ensure daily trips can be made to dump wastewater, refill water tanks, and restock supplies. Lastly, in the county in which your operation is based, you must obtain and maintain a permit from the local health department for your Base of Operation and your food truck.   

Now, let’s get into the good stuff! Previously, food trucks have been required to obtain a permit and routine inspection from each county they decided to vend in. Starting in 2023, food truck operators will only be required to obtain and maintain health department permits from the county where they are based. However, if an operator decides to vend outside that county, they are required to obtain an authorization to vend from the visiting county. To obtain authorization, operators must be in good standing in their base county, and they must provide several items, including a list of proposed vending locations, toilet and property agreements, and proof of compliance with any applicable local laws. Once authorization is granted operators will be able to vend in that visiting county.

We look forward to working together to make sure there is a smooth transition in the New Year. If you have specific questions about obtaining permit or authorizations, you can always contact your local Environmental Health office (Cobb: 770-435-7815 / Douglas: 770-920-7311).

Preventing the Spread of Monkeypox

By Ikhaeer Howard, MPH, Environmental Health Specialist 2

Here are the primary ways that monkeypox spreads, according to the CDC:

Tips for all facility operators and community members:

• Wash your hands properly and frequently especially after coughing and sneezing. Cover your coughs and sneezes in your forearm (this is good advice to prevent the spread of many illnesses).
• Ensure employees are not reporting to work with signs and symptoms of monkeypox.
• Be cautious of the multiple forms of touching including face-to-face interactions especially with persons that have monkeypox.

Tourist accommodation operator tip:

• Carefully change to clean linen after every guest and actively sanitize frequently touched surfaces throughout the facility.

Whether you are a facility operator or community member it is important to stay up to date on the current public health events. Navigating the unknown has its challenges; however, working together can help mitigate the risks.

Please refer to the CDC’s website for more information regarding monkeypox updates. https://www.cdc.gov/poxvirus/monkeypox/index.html

A Change in Food Program Management

By Karen Gulley, MPH, Outgoing Env. Health County Manager

My time with Cobb & Douglas Public Health has produced many fond memories.  As the Food Program Manager, I have assisted and/or worked with many of you as regulations have changed, training & action plans have been needed, etc.  In the process you have helped me to grow.  Effective March 1^st, I will be officially retired from my current position and moving on to the next part of my journey—of course Food Safety education will still be a part. 😊  If you would like to touch base with me later, feel free to reach out on LinkedIn or khgulley@gmail.com .

The new Food Program Manager will be Ka Dana Simmons.  Ka Dana has a Master of Public Health and has been the Food Program Training Standard for Cobb & Douglas Public Health for almost 5 years now.  She looks forward to working with you in her new role and may be reached at KaDana.Simmons@dph.ga.gov .

I wish you all the best and, as always, thank you for your commitment to Food Safety!

A Black History Month Food Safety Highlight

By Karen Gulley, Environmental Health County Manager

Can you imagine where we would be without a safe way to transport food and medicine across the miles?  An African American inventor by the name of Frederick McKinley Jones designed the first reliable mobile refrigeration system that allowed fresh food to travel great distances without spoiling and was used for preserving blood and medicine for army hospitals. His invention led to the ability to ship frozen foods and, in turn, the rise of supermarkets.   Frederick Jones became the co-founder of Thermo King, a huge company known for efficient refrigeration transportation.

His ideas improved–not only food safety–but cinema, race cars, boats, and medical equipment.  At the time of his death on February 21, 1961, he held 61 patents and was the first Black inventor to receive the National Medal of Technology.

Free FDA Retail Food Protection Seminar

The 2021 FDA Retail Food Protection Seminar will be held virtually September 13-16, 2021.  It is open to all interested in retail food safety, including those in the food industry, academia, and regulators. And even more, registration is free!

For more information and to register, please visit https://www.afdo.org/events/2021-fda-retail-food-protection-seminar/.  YOU MUST REGISTER EVEN IF YOU DO NOT INTEND TO WATCH THE LIVE EVENT BUT WISH TO WATCH RECORDED SESSIONS AT A LATER TIME.