Category Archives: Food

Food

The Importance of Food Grade Lubricants and How They Keep Us Safe

When it comes to industrial lubrication, it can often be the difference between premature machinery failure and an effective operating machine. In the world of industrial lubrication not all lubricants are created equal. Automotive bearing lubricants and industrial application lubricants vary. One of the most important and unique variations of lubrications comes in the form of food safe lubricants.

When packaging or handling food the potential of grease and oil leaks would cause a concern if traditional lubricants were used. With food grade lubricants, over lubrication, a spill during maintenance or a leak will not compromise the food or beverage product. Food, beverage and pharmaceutical companies should continually implement the highest quality non toxic food grade lubricants to ensure the safety of their products for consumers.

Challenges constantly face lubricant marketers, equipment designers and lubricant formulation engineers as they strive to keep consumers safe in case of an accidental contamination. Lubricants used in the food processing industry have strict requirements and performance expectations that are understandably stricter than your normal industrial lubricants. There are currently three categories of food grade lubricants, these categories are broken down into H1, H2 and H3 lubricants.

These food grade designations categories were originally created by the United States Department of Agriculture. The H1 category of food lubricants focuses on food-processing environments where an incidental food contamination is possible. The H2 category focuses on food grade lubricants that are used specifically on equipment and machine related parts in areas where the possibility of contact is limited. The final category is the H3 category which is associated with food grade lubricants that are edible oils. These oils are used to prevent corrosion on trolleys, hooks and similar equipment.

If you still are not convinced of the importance of food safe lubricants here are some stories of how neglecting to use the proper lubricants can come back to hurt you. In 1998 Smithfield Foods recalled 490,000 pounds of smoked boneless hams due to contamination. The food was contaminated by non food grade gear lube and was reported when customers started reporting a foul taste and a burning in the throat from eating the contaminated ham. Another case occurred in 2000 when 86,000 pounds of deli meats were recalled due to non food grade lubrication contamination. These consumers reported an odd odor and flavor in the meat. A few people also said they experienced temporary intestinal problems. After citing these accidents you can see the importance of using food safe lubricants to protect your products and company image.

Food

Ninety Percent of All Acknowledged Food Allergic Reactions Originate From These Foods

A food allergy can range from uncomfortable to dangerous. It is caused when a normally harmless substance causes our immune system to react in an inflammatory response usually on the skin or respiratory system, and when the airways constrict due to swelling, known as laryngeal edema, the condition may be life-threatening. Allergies can be caused by airborne substances like pollen and bee stings and bites of other insects, but for this piece we will confine our discussion to common food allergies.

Food allergies should not be confused with food intolerance. The symptoms may be similar, but food allergies, though usually easier to diagnose, are often more critical. A true food allergy requires the presence of Immunoglobulin E, a class of antibody found only in mammals. These antibodies react against the problematic food, and food intolerance does not exhibit the same reaction.

It can be said that about 90% of all food allergies are caused by eight different foods. These foods are as follows:

1. Peanuts. These are really legumes, as they are grown underground. Peanuts are one of the allergies most common, and they have been known to cause severe reactions. They are also a problem because they contain a number of allergens that cannot be destroyed by cooking, and trace amounts can cause severe reactions in sensitive people.

2. Soya. An allergy similar to milk allergy, this is typically found with young children who typically outgrow it by the age of two. It is usually not considered dangerous but it has been known to cause anaphylaxis.

3. Cow’s milk. The most common allergy to young children (about five percent of those under one year) who usually outgrow the condition by three. The symptoms usually are quite mild, but in rare cases can cause anaphylaxis.

4. Nuts. We refer only to those grown on trees (not peanuts) such as pecans, Brazil nuts, macadamia nuts, cashews, hazelnuts, almonds and pine nuts. People allergic to these nuts usually have a lifelong condition, and for people who are sensitive can cause anaphylaxis.

5. Eggs. Similar to milk, egg allergies usually afflict young children who grow out of it by the age of three; however it is more apt to cause anaphylaxis than milk.

6. Fish. Similar to shellfish, this is more likely to afflict adults rather than children and can cause very severe reactions, including anaphylaxis. Cooking does not destroy these allergens.

7. Shellfish. This is more common in adults and can be quite severe, even to the point of reacting to vapors of cooking shellfish. Examples are prawns, crab, lobster, crayfish, scallops, oysters, clams and mussels.

8. Wheat. This allergy is quite common with babies, and may be circumvented with a gluten-free diet.

These are only eight common food allergies, however there are many more. But these cover just about all that are afflicted by food allergies, and as in many young children they simply outgrow the condition. But it is definitely something that shouldn’t be taken lightly, as if a person consumes a food that their system cannot handle there could be dire consequences. There are no perfectly accurate statistics on the number of people who die from allergic reaction, but a Harvard study estimated the average deaths in the United States annually to be 150 people. It may not seem like many unless it is someone close to you.