Stories with Tag food safety

• There's White Stuff Growing on Your Cheese That Isn't Mold (2018)

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  Posted: 2025-03-31 14:49:42

  Verbose tl;dr

  That white stuff on your cheese might not be mold! It could be calcium lactate crystals, a harmless byproduct of aging. These crystals, often found on aged cheeses like cheddar, Gouda, and Parmesan, form when lactic acid reacts with calcium in the cheese. They usually appear as small, white, gritty or crunchy spots and indicate a well-aged and flavorful cheese. While they might look unusual, calcium lactate crystals are safe to eat and contribute to the cheese's unique texture and taste. So, before you toss that block of cheese, consider that the "white stuff" might actually be a sign of quality.

  In a 2018 article titled "There's White Stuff Growing on Your Cheese That Isn't Mold," The Philadelphia Cheesesteak Company's blog elucidates the nature of the sometimes alarming, yet frequently harmless, white crystalline formations that can appear on the surface of various cheeses. The article meticulously explains that these formations are not, in fact, mold, but rather crystalline structures composed of calcium lactate. This compound arises from a fascinating interplay of chemical processes within the cheese during the aging process. Lactic acid, a natural byproduct of the bacterial cultures responsible for cheesemaking, reacts with calcium present in the cheese. This reaction results in the formation of calcium lactate, which, due to its lower solubility, precipitates out of the cheese's internal moisture, eventually appearing as small, white, often crunchy crystals on the cheese's surface.

  The article further elaborates on the specific conditions that favor the formation of these calcium lactate crystals. Higher moisture content within the cheese provides a more conducive environment for the reaction between lactic acid and calcium, increasing the likelihood of crystal formation. Additionally, the article notes that aged cheeses, particularly harder varieties, are more prone to exhibiting these crystals due to the longer timeframe for these chemical reactions to occur and the denser texture which can concentrate the crystals on the surface.

  The article emphasizes the benign nature of calcium lactate crystals, assuring readers that they are perfectly safe to consume and do not indicate spoilage. Indeed, these crystals often contribute a pleasant textural complexity to the cheese, sometimes described as a slight crunch. While visually they might be mistaken for mold, the article provides clear distinctions: mold tends to appear fuzzy, exhibit a variety of colors beyond white, and often imparts an unpleasant odor. Calcium lactate crystals, in contrast, maintain a distinctly crystalline structure, remain consistently white, and are odorless.

  Finally, the article offers practical advice for handling cheese exhibiting these crystals. While perfectly safe to eat, the article acknowledges that some might find the texture undesirable. It suggests gently scraping the crystals off the cheese's surface if preferred. The article concludes by reassuring consumers that the presence of calcium lactate crystals is a natural phenomenon in cheesemaking, often indicative of a well-aged and flavorful product.

  • cheese
  • food science
  • food safety
  • mold
  • calcium lactate
  • tyrosine crystals
  • Aging
  • ripening
  • Storage
  • dairy

  Summary of Comments ( 17 )
  https://news.ycombinator.com/item?id=43535688

  Verbose tl;dr

  Hacker News users discuss the various types of "white stuff" that can appear on cheese, beyond just mold. Several commenters point out that the article fails to mention tyrosine crystals, which are common on aged cheeses and contribute to their flavor. Calcium lactate is also mentioned as another common, harmless crystalline formation. Some users express concern about the author's seeming encouragement to just scrape off the mold and eat the cheese, with several arguing that this is unsafe for certain molds that penetrate deeply. Others note the article conflates "safe" with "harmless", pointing out that even harmless molds might not be palatable. Finally, a few comments offer additional resources for identifying cheese molds and determining their safety.

  The Hacker News post linking to the article "There's White Stuff Growing on Your Cheese That Isn't Mold" has generated a moderate number of comments, primarily discussing the nature of cheese crystals, their edibility, and different types of cheese.

  Several commenters delve into the science behind these crystals, identifying them as calcium lactate or tyrosine. They explain that calcium lactate crystals are common in aged cheeses like Cheddar and Parmesan, and are formed when lactic acid reacts with calcium. These crystals are generally considered harmless and even contribute to the texture and flavor of the cheese. Tyrosine crystals, on the other hand, appear as small, white, needle-like structures and are often found in harder cheeses. They're also generally harmless and indicate a well-aged cheese.

  A significant portion of the discussion revolves around the edibility and palatability of these crystals. Many commenters state that they are perfectly safe to consume and often contribute a pleasant crunch. Some even suggest that the presence of these crystals is a sign of a good quality, aged cheese. However, some express personal preferences, with a few finding the texture unpleasant.

  The types of cheese prone to crystal formation are also a topic of discussion. Cheddar, Parmesan, and aged Gouda are frequently mentioned as examples. One commenter even shares a personal anecdote about encountering these crystals in an aged Comte cheese.

  While the overall tone is informative and amicable, a minor debate arises about the accuracy of the article's title. Some argue that while technically these crystals aren't mold, the phrasing might be misleading to the average reader. They suggest a more precise title would focus on the harmless nature of the crystals rather than their distinction from mold.

  Finally, some comments veer slightly off-topic, discussing other aspects of cheese aging and storage, including the use of cheese paper and the ideal humidity for preserving cheese.

• Feral pig meat transmits rare bacteria

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  Posted: 2025-03-19 17:17:06

  Verbose tl;dr

  A Florida man contracted a rare and potentially dangerous bacteria, Brucella suis, after butchering and eating feral pig meat. This is the first documented case of B. suis infection from feral pigs in Florida, highlighting the risk of consuming wild game. The bacteria, which can cause brucellosis, a flu-like illness with potentially long-term complications, is more commonly associated with domestic pigs and other livestock. While the man recovered after antibiotic treatment, the case underscores the importance of properly cooking wild game and taking precautions when handling it. The incident also raises concerns about the spread of B. suis among feral pig populations, which could pose a threat to both human and animal health.

  In a disconcerting incident highlighting the potential zoonotic risks associated with the consumption of wild game, a Florida man has contracted a rare and potentially dangerous bacterial infection, Brucella suis, after consuming meat from a feral pig. This case, meticulously documented in the Emerging Infectious Diseases journal and reported by Ars Technica, underscores the importance of proper food handling and preparation practices, particularly when dealing with non-inspected meat sources.

  The individual in question, a 70-year-old male resident of Florida, experienced a constellation of symptoms, including intermittent fevers, profuse sweating, muscle aches, and pronounced fatigue. These debilitating symptoms persisted for a protracted period of several weeks before medical intervention was sought. Upon thorough clinical examination and subsequent laboratory testing, the diagnosis of brucellosis, specifically caused by the Brucella suis biovar 1 strain, was confirmed.

  Brucella suis, a bacterium commonly found in swine populations, poses a significant threat to human health. While human infections are relatively infrequent in the United States, the bacterium's capacity to induce a debilitating and potentially chronic illness warrants considerable attention. Transmission typically occurs through the consumption of undercooked or raw contaminated meat, direct contact with infected animals, or inhalation of aerosolized bacteria. The Florida case exemplifies the dangers of consuming feral pig meat, as these animals are often reservoirs for various pathogens, including Brucella suis.

  This incident serves as a potent reminder of the critical importance of adhering to safe food handling protocols. Thorough cooking of meat, especially wild game, is paramount in mitigating the risk of contracting bacterial infections. Hunters and consumers alike should exercise extreme caution when handling and processing feral pig meat, recognizing the inherent risks associated with consuming meat from non-inspected sources. The potential for serious health consequences necessitates a heightened awareness of these zoonotic threats and a commitment to responsible food preparation practices. Furthermore, this case highlights the importance of seeking prompt medical attention when experiencing unexplained symptoms following the consumption of wild game. Early diagnosis and treatment are crucial in managing brucellosis and preventing potentially long-term health complications.

  • Feral Pigs
  • Wild Boar
  • Meat Consumption
  • food safety
  • Bacterial Infection
  • Zoonotic Diseases
  • Brucellosis
  • Public Health
  • Florida
  • Disease Transmission
  • Rare Diseases
  • Biothreat

  Summary of Comments ( 61 )
  https://news.ycombinator.com/item?id=43414743

  Verbose tl;dr

  Hacker News commenters discuss the rarity of brucellosis transmission via eating infected meat, questioning the article's characterization of it as a "biothreat." Some point out that proper cooking destroys the bacteria, suggesting the man likely undercooked the pork. Others highlight the broader issue of food safety with wild game, emphasizing the importance of thorough cooking and awareness of potential risks. A few comments offer anecdotal experiences with hunting and consuming wild boar, while others discuss the invasive nature of feral pigs and their environmental impact. Several users express skepticism about the information presented, suggesting a sensationalized headline and downplaying the actual risk. The overall sentiment leans towards caution when consuming wild game, but not outright fear.

  The Hacker News comments section for the article "Feral pig meat transmits rare bacteria" contains a robust discussion revolving around the safety of consuming wild game, the prevalence of Brucella suis, and the specifics of the case mentioned in the article.

  Several commenters highlight the established risks associated with eating undercooked or improperly handled wild game. They emphasize that this isn't an isolated incident and that precautions, like thorough cooking, are crucial to avoid such infections. One user points out the general advisory against consuming raw or undercooked pork, regardless of its source. Others share anecdotal experiences or knowledge of hunters and butchers who take specific measures to mitigate these risks, including sending samples for testing.

  A recurring theme in the comments is the prevalence of Brucella suis in feral pig populations. Some commenters suggest the bacteria is more common than the article implies, while others discuss the geographical distribution and the potential for exposure through activities other than consumption, like hunting and butchering. The discussion also touches upon the different biovars of Brucella suis and their varying pathogenicity in humans.

  Some commenters delve into the specifics of the case, questioning the accuracy of the reporting and speculating on the actual route of transmission. They discuss the possibility of infection through skin contact during butchering, rather than solely through ingestion. The role of the man's pre-existing health condition (immunocompromised due to HIV) is also considered, with some commenters suggesting it might have increased his susceptibility to infection.

  The effectiveness of antibiotics in treating Brucella suis infections is another point of discussion. Some commenters mention the prolonged treatment regimen required and the potential for relapse.

  Finally, a few comments offer broader perspectives, linking the incident to issues like food safety regulations, the increasing interactions between humans and wildlife, and the potential risks associated with consuming bushmeat. One commenter even uses the incident to highlight the importance of investing in public health infrastructure and disease surveillance.

• US Will Ban Cancer-Linked Red Dye No. 3 in Cereal and Other Foods

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  Posted: 2025-01-15 15:01:15

  Verbose tl;dr

  The US Food and Drug Administration (FDA) is finalizing a ban on Red Dye No. 3 in cosmetics and externally applied drugs, citing concerns over links to cancer. While the dye is already banned in most foods, this action expands the ban to cover uses like lipstick and eye shadow. This move follows decades of advocacy and pressure, including legal action by consumer groups, and builds upon previous FDA actions restricting the dye's usage.

  In a momentous decision with significant implications for the comestible landscape of the United States, the Food and Drug Administration (FDA) is poised to institute a prohibition on the utilization of Red Dye No. 3, a synthetic color additive commonly employed in a plethora of processed food products. This regulatory action, anticipated to ripple through the food industry, stems from long-standing concerns regarding the potential carcinogenic properties of the aforementioned dye, specifically its purported link to thyroid tumors in animal studies. This move represents a culmination of decades of scrutiny and advocacy surrounding the safety of Red Dye No. 3, with previous attempts to restrict its use facing resistance from industry stakeholders.

  The impending ban, which will affect a wide array of consumer goods, including but not limited to breakfast cereals, candies, baked goods, and beverages, represents a substantial victory for consumer safety advocates who have long championed stricter regulations on food additives. While manufacturers have historically defended the use of Red Dye No. 3, citing its efficacy in enhancing the visual appeal of their products and its compliance with existing regulatory thresholds, the FDA’s decision underscores a shift towards prioritizing public health concerns over aesthetic considerations.

  The agency’s determination to ban Red Dye No. 3 arises from a renewed evaluation of scientific evidence, which, according to the FDA, indicates a demonstrable link between the consumption of the dye and the development of thyroid cancer in laboratory animals. Although the precise mechanisms by which the dye induces carcinogenesis remain under investigation, the FDA has determined that the existing data warrant precautionary measures to mitigate potential risks to human health. This decision signifies a more proactive approach to food safety regulation, reflecting a growing awareness of the potential long-term health consequences of exposure to even seemingly innocuous food additives.

  The forthcoming ban on Red Dye No. 3 will necessitate reformulations across a broad spectrum of food products, requiring manufacturers to identify and implement alternative coloring agents that meet both regulatory standards and consumer expectations. This transition period may present challenges for the food industry, but ultimately aims to foster a safer and more transparent food supply for the American public. The FDA's decision marks a significant milestone in the ongoing dialogue surrounding food safety and underscores the importance of rigorous scientific evaluation in safeguarding public health.

  • food safety
  • food additives
  • food coloring
  • red dye no. 3
  • cancer
  • FDA
  • US regulation
  • food industry
  • Public Health
  • food dyes
  • carcinogens
  • food policy
  • consumer protection
  • health regulation
  • chemical regulation
  • red 3
  • carcinogen
  • U.S. Food and Drug Administration
  • Ban
  • prohibition
  • food manufacturing

  Summary of Comments ( 183 )
  https://news.ycombinator.com/item?id=42711556

  Verbose tl;dr

  Hacker News users discussed the FDA's ban of Red Dye No. 3, expressing skepticism about the extent of the risk and the FDA's motivations. Some questioned the evidence linking the dye to cancer, pointing to the high doses used in studies and suggesting the focus should be on broader dietary health. Others highlighted the difficulty of avoiding the dye, given its prevalence in various products. Several comments noted the long history of concern around Red Dye No. 3 and questioned why action was only being taken now. The political implications of the ban, particularly its association with Robert F. Kennedy Jr.'s campaign, were also discussed, with some suggesting it was a politically motivated decision. A few users mentioned potential alternatives and the complexities of the food coloring industry.

  The Hacker News comments section on the Bloomberg article about the FDA's ban on Red Dye No. 3 offers a mixed bag of reactions, focusing on the complexities of food regulation, the role of corporate influence, and the validity of the scientific evidence.

  Several commenters express skepticism about the true motivation behind the ban, suggesting it might be driven more by political pressure and public perception than hard scientific evidence. They highlight the long history of Red Dye No. 3 being under scrutiny and the seemingly contradictory conclusions of various studies regarding its carcinogenicity. One commenter points out the seemingly arbitrary nature of acceptable levels of carcinogens in food, questioning why this particular dye is being targeted while other potentially harmful substances remain permitted. The FDA's perceived slow response and the timing of the ban, coinciding with Robert F. Kennedy Jr.'s presidential campaign, are also cited as reasons for suspicion.

  Some commenters delve into the nuances of the ban itself, noting that it only applies to certain uses of the dye, specifically in food and cosmetics, while its use in pharmaceuticals and other applications remains unaffected. This distinction leads to discussions about the potential risks associated with different exposure levels and routes of administration. There's also discussion of the difficulty in proving direct causality between specific food additives and long-term health outcomes, given the multitude of factors influencing individual health.

  A few commenters express a more general distrust of regulatory bodies, suggesting they are often swayed by corporate lobbying and prioritize economic interests over public health. They argue that the FDA's approval process is flawed and that many potentially harmful substances are allowed to remain in the food supply due to industry influence.

  Conversely, some commenters welcome the ban, emphasizing the precautionary principle and arguing that it's better to err on the side of caution when it comes to potential carcinogens, especially in foods consumed by children. They also point to the availability of alternative dyes and question the necessity of using potentially harmful additives solely for aesthetic purposes.

  A recurring theme is the lack of clear and concise information available to the public about food additives and their potential risks. Commenters express frustration with the complexity of the issue and the difficulty in navigating conflicting scientific reports. They call for greater transparency from regulatory bodies and food manufacturers, advocating for clearer labeling and more accessible information about the potential health impacts of food ingredients. Finally, there is some discussion of the economic impact of the ban, with speculation about the cost of reformulating products and the potential for increased food prices.