Food News: Toxins in PDX Gardens; FDA Begins Testing for Glyphosate in Vegetables

Two stories from the food policy website Civil Eats caught my eye recently. If you like these kinds of stories, consider a subscription to support their reporting on food system issues. I do!

Who hasn't heard about the high levels of toxins found in moss samples surrounding two glass factories in Portland, and then the devastating results of air pollution studies in the metro area? An article on Civil Eats about the city's soil crisis echoed a question I'd had, and that was: If the air and the soil around those factories is polluted, what about my friends in those neighborhoods who garden and raise vegetables to feed their families?

It's hard to think that those leafy green lettuces, juicy red tomatoes and carrots might be contaminated, too. Writer Elizabeth Grossman queried Portland public officials about these concerns and got a disturbing answer. She writes, "Oregon health and environmental authorities have admitted 'it is difficult to say for sure.' They’ve…recommended that people should avoid eating produce grown within a half-mile of the highest mapped metal concentrations until further notice."

Having your soil tested for heavy metals is an expensive process, and Grossman reports that while the EPA has guidelines for levels of heavy metals at toxic waste sites, it has no guidelines for garden soils. The article recommends that if gardeners want to grow vegetables, mitigation efforts include deep raised beds filled with clean soil and compost, and keeping those beds away from roof drip lines that could wash contaminated particles into the soil.

Grossman winds up by asking about the health effects of eating vegetables from contaminated areas and coming into contact with contaminated soil. "Children, says Tulane [University School of Medicine research professor Howard] Mielke, are 'extraordinarily sensitive.' He says there’s not enough research into exposure to soil contaminants so available information is limited. 'You get the runaround with people saying it’s probably safe,' when it may not be, he says. Mielke calls the soil information gap 'enormous.'"

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It's a good news/bad news situation regarding herbicides, at least when it comes to glyphosate, the main ingredient in Monsanto's Roundup, the most widely used herbicide in the world. An article on Civil Eats by Carey Gilliam starts off with the bad news: The U.S. Food and Drug Administration (FDA) has never tested foods like soybeans, corn, milk and eggs for residues from this herbicide, much less established guidelines for how much, if any, might be safe.

Gilliams reports the good news is that, as a direct result of a recent declaration by experts at the World Health Organization that glyphosate is a probable human carcinogen, the FDA is going to start testing for residues of the herbicide on certain foods. She writes that "the FDA’s move comes amid growing public concern about the safety of the herbicide known as glyphosate, and comes after the U.S Government Accountability Office (GAO) rebuked the agency for failing to do such assessments and for not disclosing that short-coming to the public."

Additionally, she reports that "critics say several studies have linked glyphosate to human health ailments, including non-Hodgkin lymphoma and kidney and liver problems, and because glyphosate is so pervasive in the environment, even trace amounts can be harmful due to extended exposure." A U.S. Department of Agriculture (USDA) employee, who spoke under condition of anonymity, said that the FDA plans to initiate testing on corn and soybeans.

Consumer Reports' Warnings on Tuna Get It Wrong

You may have seen articles in the press recently citing a study from Consumer Reports that analyzed recommendations from the FDA calling for Americans to increase fish consumption in their diets. Among other things, Consumer Reports got a little screamy over the issue of mercury levels in tuna, stating, "Consumer Reports disagrees with the recommendations from the FDA and EPA on how much tuna women and children may eat. (We don’t think pregnant women should eat any.)" [Emphasis theirs - KAB]

Fishing boat in Ilwaco, WA.

As I've stated here many times, lumping all tuna into one full-of-mercury category is wrong from both a health and a factual standpoint. And yes, I know, parsing complicated issues when speaking to the public is difficult, but facts are facts, and fear-mongering headlines negatively impact thousands of fishing families in Oregon and Washington and hundreds of coastal communities that depend on the fishing industry for their survival.

Unloading albacore in Warrenton.

The Western Fishboat Owners Association, which represents about 400 of these fishing families, responded to the barrage of bad press this way:

"The U.S. albacore troll/pole fleet is a small boat fleet of hook and line vessels generally 35-75 ft. in length, that are family-owned and operated and fish for albacore tuna from July through October off the west coast, mainly Oregon and Washington. The fishery is certified by Marine Stewardship Council (MSC) as sustainable and well managed and also appears on the "Green" list from the Monterey Bay Aquarium Seafood Watch. Our fleet lands on average 30,000,000 pounds each year with about half exported to Europe and Asia. The fleet catches 2 to 4-year-old albacore (10-25 pounds) with an average of about 13 pounds year after year. Extensive mercury testing has been [done] over the last 10 years through Oregon State University as well as by buyers and exporters. All recent mercury testing has shown very small levels of Hg [mercury] in the fish well below FDA standards of 1.0 ppm and well below Canadian guidelines of .5 ppm (The Canadian government has recently removed their 'no eat' recommendation from their local troll albacore caught off the U.S. and Canada.)"

Fresh-packed West Coast albacore tuna.

What should you do when you go to the store to shop for tuna? First, look for the blue MSC label or, better yet, read the fine print on the label. The only ingredient should be albacore tuna—though some also add salt—because it's fresh-packed, so the fish cooks in its own juices (left) eliminating the need for added oil or water. If it has oil or water, it's almost guaranteed to come from large fishing vessels that ply the deep southern Pacific ocean. These gigantic vessels catch older, much larger albacore that have lived for years in the mercury-polluted ocean waters (a whole outrage on its own).

Good local brands to look for are Sweet Creek processed by Paul and Judy Fuller in Elmira, Oregon; Sacred Sea from the Goché family in Coquille; and Skipanon from the Kujala family of Warrenton.

Top photo from Wild Pacific Albacore. Read my article on the Oregon albacore fishery, which goes into more detail about how albacore is caught and processed.

Oregon Cheese Maker Comments on FDA Ruling Regarding Use of Wood Shelves

This essay by Oregon cheese maker Gianaclis Caldwell of Pholia Farm was prompted by a Food and Drug Administration executive order that came to light last week in a letter to the New York State Agriculture Dept. from Monica Metz, Branch Chief of FDA's Center for Food Safety and Applied Nutrition's (CFSAN) Dairy and Egg Branch. She stated that "wooden shelves or boards cannot be adequately cleaned and sanitized" and would no longer be allowed in American aging rooms. This prompted an outcry from artisan cheese makers around the country and within days the FDA rescinded its order.

Aging Cheese on Wood Shelves and Food Safety: A Non-Issue

As a person who tends to want to follow rules, it is sad to be reminded that a good portion of food production regulations have little to do with actual food safety. Rather they are the result of a ponderous, rigid system that steamrolls forward, sometimes based more on the ease of generalizing rather than the complexity of reality. The FDA has never liked wood shelves, especially when you set food, in this case naturally rinded cheese, directly on its porous surface. Wood does not fit their Good Manufacturing Practice (GMP) model for a cleanable surface.

Wood shelving is used worldwide. These are in Argentina.

While wood aging shelves have technically never been okay with the FDA, they have until now been mostly ignored and the decision to allow them been left to individual states. In many "big cheese" states, the regulators defer to the scientific knowledge of the leading expert within each state. For example, in both Oregon and Wisconsin (where at least 30 million pounds of cheese is aged on wood each year) the departments of agriculture have an official stance of "no wood shelves." But in both states, if a cheesemaker gets a thumbs-up from an academic expert regarding their maintenance protocol for the shelves, then [wood shelves] have been allowed.

Isn’t that sensible? Did you hear me mention the words “scientific knowledge”? Let’s review what is well researched and known about wood shelves [list of citations here]. Guess how many outbreaks of food-borne illness they have been implicated in since the dawn of cheesemaking? Zero. This doesn’t mean that pathogens can’t exist on a wood shelf. If a cheese is contaminated and the shelf is poorly cared for, it will pass it to the shelf, no matter what material it is made from. Contamination of any aging shelf can happen when poor practices occur at any stage of cheese production, but it is not any more likely when wood is used. Bottom line.

Pros and Cons

So why do cheesemakers and affineurs (the folks that age cheese) love wood shelving? Tradition? Romance? Practicality? In the days before the invention of plastic, that ubiquitous, malleable material that we now take so for granted, wood was the logical and singular option. But fortunately it was also perfect. Like naturally aging cheese, wood "breathes," holding moisture without being wet, pulling it both out of the cheese and also helping keep the aging space at a steady level of humidity, not unlike the natural stone walls and bricks of the pre-modern aging space. Wood shelves used in aging rooms also take on the same family of fantastically helpful microflora—yeasts, molds, and especially bacteria—that help create distinctive, out-of-this-world cheeses. The usefulness of these microbes has not only to do with flavor, but also with the final safety of the cheese.

Twig Farm, Vermont.

Given what I have just told you about how awesome wood shelving is, why isn’t everyone using it?  Or at least trying to use it? (At least 60% of American Cheese Society cheesemaker members do.) First it is, not surprisingly, highly discouraged thanks to the stance of our federal friends. Second, the knowledge of how to properly care for wood is tucked away in the minds of a few and only available in a smattering of books and papers. Third, many make only fresh cheeses where aging is not used. And, finally, it is more work. More work is not what most cheesemakers need or can even contemplate.

Let me tell you about our experience with wood shelves in our own aging room.

Wood Shelves at Pholia Farm

A few years ago we got permission from our inspectors to use wood shelves as long as we consulted with Dr. Lisbeth Goddik, Oregon State University’s Dairy Extension Specialist—a darned amazing woman. She suggested routine cleaning of the shelves with mild soap and warm water, then after rinsing with plain water either wiping the boards down with vinegar or a lactic acid bacteria wash. We did both. We marked which side of each shelf was treated with vinegar and which with bacteria. After aging the cheeses for many months, and before selling them, we swabbed the shelves and sent samples of the cheese to Agri-mark lab. All results, for cheese and shelves, whether vinegar or lactic acid bacteria washed, were free from pathogens.

So why did we stop? Ironically enough, it was another aging room reality that is on the FDA’s hit list (not recent hits list…) cheese mites. I won’t go into too much detail about these little buggers (see one of my most popular posts for all of the itchy details), but what is pertinent is that the dark underside of the cheese sitting on the board was very desirable real estate for the mites. This required more frequent cheese rind labor, something that we were not prepared to do at that time. But I am now.

So Why the Ruling?

Consider for a moment that the FDA is tasked with an enormous responsibility. As that responsibility grows and food systems expand it becomes more expeditious to simplify. This means generalized rules that apply to everyone—versus thoughtful, logical exceptions. Think about it: before a couple of decades ago, you would be hard-pressed (like one of those fabulous wood-aged European Comtes) to find any U.S.-made cheese that was aged in a cellar type situation with a natural rind. Consequently, the paradigm for aging became a squeaky clean walk-in cooler. The regulations that developed reflected that reality. With the looming burden of the Food Safety Modernization Act, it’s not surprising that they are now seeking to streamline and enforce existing regulations, rather than allow states to take the responsibility of allowing exceptions.

As we move forward as cheesemakers, I think we need to nurture a new paradigm, one in which the aging room is not treated as a processing room, but as a separate type of space in which a different set of GMP’s apply. When I was at a cheese science conference in England, it was repeatedly said that “The dairy/cheese plant is NOT A HOSPITAL.” Nothing could be more true in a room in which you are counting on microbes to flourish.

What Can We Do?

I am a member of the American Cheese Society’s Regulatory and Academic committee. This morning (June 10th) we finalized the press release and position of the largest body of cheese professionals in the United States.

So support ACS (join if you are not a member), contact your congressional representatives, let the FDA know how you feel, and most importantly keep buying and making great cheese! Now, I am going to go put those beautiful Pacific maple shelves back in the aging room. Watch out cheese mites, I’m watching you!

Top photo of Tumalo Farms cheese courtesy Tami Parr of the Pacific NW Cheese Project. Photo of cheese from Argentina courtesy Gianaclis Caldwell of Pholia Farm.

Gianaclis Caldwell is also the author of three books on dairying, including Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producer.