Definitions

Bottom Rot

Caused by the fungus Rhizoctonia solani, bottom rot is identified by sunken, reddish-brown spots on the bottom of plants, most notably, lettuces. If the fungus only affects the outer leaves they can be trimmed, but if it has invaded whole heads, they cannot be used. The spots most typically occur when leaves touch soil that contains the fungus and when temperatures are high and air is humid.

Brix Levels

The Brix scale was named for a 19th century German named A.F.W. Brix. This system is used in the United States to measure the sugar content in fruit, most notably citrus, grapes, and melons.

Cold Chain Management

Cold chain management is the control and maintenance of storage temperatures to prevent product deterioration and bacteria growth, as well as to prolong shelf-life; it is the management of the real-time series of events that occur from seed to fork.

The cold chain combines all of the links between transport and storage

• From harvest point to transportation (refrigerated trucks)
• Transportation to production or shipping facilities
• Production/shipping facilities to distribution warehouses
• Distribution warehouses to foodservice operators' coolers
• Storage inside foodservice operators' coolers until time of plating

Cured/Fresh-Run Onions

Fresh-run onions exhibit light color and flaky skin; expect typical cured storage-onion characteristics to include globe-like shape, firm texture, dark skin, and single centers.

Double Centers

A double center is a term used when two onions grow from one root. This is typically undesirable in the commercial market, as it makes it more difficult to cut onions into rings or consistent slices.

Enterococcus

Enterococcus are naturally occurring intestinal bacteria that can be found in humans, animals, plants, soil, and water. It is one of the most commonly occurring hospital-acquired illnesses, but can also be a foodborne illness. Enterococcus faecalis is the most commonly-isolated species.

Typical Symptoms

• Fever
• Urinary tract infection
• Diarrhea
• Diverticulitis
• Meningitis (rare)

Most at risk

• Young children
• The elderly
• The immunocompromised

How is it spread?

• Most frequently spread in hospitals
• Can be spread through contaminated plants, soil, and water
• Occasionally through person-to-person contact
• Examples:
  
• If an infected person does not wash his/her hands properly after using the toilet, it can be passed along by physical contact or by handling food
• If contaminated water touches food at any stage (irrigation, washing, rinsing, etc.), contamination can also occur

Ethylene Gas

What is it?

Ethylene is an odorless, colorless gas that is produced naturally by fruits and vegetables. It can increase the pace at which fresh produce ripens, shortening shelf-life.

Some of the highest producers of ethylene are apples, avocados (ripe), bananas, cantaloupe, kiwi fruit, pears, and stone fruit.

Almost all fresh produce is at least somewhat sensitive to ethylene gas. In storage, be sure to isolate the high producers from the rest of your fruits and vegetables.

Genetically Modified Organisms

What are Genetically Modified Organisms?

A genetically modified organism (GMO) is any item that has been altered at the molecular level.

In agriculture, GMOs are typically created in order to boost yields, improve quality, and repel insects.

Pros

• An international panel of scientists found that genetically altered crops are as safe as traditional crops.
• Genetic modification allows crops to be grown with additional vitamins and nutrients.
• Crops can also be engineered to repel certain insects.
• Foods might be grown in places that are today ridden with drought or floods.

Cons

• Many scientists believe that GMOs increase new toxins and allergens in foods.
• May increase the use of chemicals.
• May create herbicide-resistant weeds.
• May disturb the ecological balance.

For More Information:

Biotechnology Industry Organization

Union of Concerned Scientists

Public Broadcasting Service

Pew Initiative on Food and Biotechnology

Good Manufacturing Practices (GMP)

What are GMPs?

Good Manufacturing Practices, or GMPs, are the minimum sanitary and processing requirements issued by the FDA (under section 520 of the Food, Drug and Cosmetic Act) that a company must uphold.

Within the foodservice industry these typically consist of maintaining:

• A clean kitchen
• A safe water supply
• Good personal hygiene of all employees
• A consistent and thorough employee training system
• An up-to-date pest control program

Most foodservice industry companies use GMPs to write more specific Standard Operating Procedures (SOPs) and to implement a comprehensive food safety program.

Hollow Core

Hollow core is a broccoli quality problem caused by rapid growth, usually when warm weather follows rain. This cosmetic defect occurs when the outer layers of the stalk grow faster than the middle layers, creating a cavity in the center of the stalk.

Insect Pressure

Insect pressure is a term indicating the presence of insects in lettuce fields. The number of insects can vary, depending on location and temperatures. Fall is typically the worst time for insect infestations. Many insect populations start in other fields such as cotton and melons; when these crops mature, they move to alternative harvesting areas like lettuce.

Integrated Pest Management (IPM)

What is Integrated Pest Management (IPM)?

An IPM system seeks to implement socially responsible and economically feasible methods of reducing agricultural pests and promoting sustainable agriculture for the preservation of the environment. Management options include

• Cultural: crop rotation
• Mechanical: cultivating beneficial weeds
• Biological: releasing beneficial insects or parasites to control other pests
• Genetic: use of plant disease-resistant varieties
• Chemical: herbicides, insecticides, fungicides

Pros

• Potential for increased production and improved quality of crops
• Lower incidences of pesticides in the environment
• May reduce farming costs

Cons

• Live and/or dead pests in harvested produce
• Time consuming
• Inconsistent results

For information about IPM in general:

National Integrated Pest Management Network

Irradiation

What is Irradiation?

A process in which high energy rays pass through packaged food. The process destroys dangerous microbes within and on the surface, including foodborne illnesses such as E. coli 0157:H7, Salmonella, Campylobacter, Shigella, Cyclospora, and Listeria. The process also eliminates pests (such as fruit flies) and slows foods' natural ripening process, extending shelf-life. Nutritional changes are insignificant.< /p>

Critics claim that studies of irradiated foods are inconclusive or outdated, and that studies point to the mutation of genes in both animals and humans.< /p>

What Methods are Used in the U.S.?

• Electronic beam, or e-beam technology
• Most prevalent type used today
• Used by over 75% of ground beef producers and 50% of poultry processors
• Purchased by U.S. Postal Service to safeguard mail supply
• No radioactivity is involved
• Turned off and on with a switch
• In use for 15 years

• X-Ray technology
• Most used in the irradiation of produce
• Stronger version of the medical x-ray machine (can penetrate deeper than e-beam, but not as deep as gamma rays)
• No radioactivity is involved
• Turned off and on with a switch
• More effective than e-beams on products that have high water density or inconsistent shapes (such as most fruits and vegetables)

• Gamma ray radiation
• In produce industry, most often used on dried herbs and spices
• Also used in medical supplies, dental equipment, and household products
• Rays are emitted by radioactive substance (either Cobalt 60 or Cesium 137)
• Elements give off high-energy photons that can penetrate solids
• Gamma rays do not make food, or anything else, radioactive
• In use for over 30 years
• Does use radioactive materials

Foods Currently Approved for Irradiation

• Tropical Fruits & Vegetables, Imported (2002, USDA)
• Meat (1997 FDA, 1999, USDA)
• Poultry (1990, FDA, 1992, USDA)
• Herbs and spices (1986, FDA)
• Fruits and vegetables (1986, FDA)
• Pork (1986, FDA)
• White potatoes (1964, FDA)
• Wheat flour (1963, FDA)

Does Markon Sell Irradiated Produce?

At this time, no Markon branded products are irradiated. In general, the degree of irradiation needed to kill pathogens in produce can damage it (for example, cause lettuces to wilt).

For More Information:

Centers for Disease Control and Prevention

Mildew/Mold

After periods of rain or high humidity, mildew and mold can develop on certain produce items. Products that possess either of these problems are never packed, thus reducing overall supply levels. In some commodities (such as berries and citrus), mold can grow in transit; products should be disposed of immediately upon arrival to prevent cross-contamination.

Organic Produce

What Constitutes Organic?

The USDAÕs National Organic Standards went into effect on October 21, 2002. The standards, established by the National Organics Standards Board with the help of thousands of industry and public comments, were written over a period of twelve years. Only foods that meet specific standards can display the national label.

What Are the Labeling Laws? The National Organic Program (NOP) has four classifications of certification

• 100% Organic
• Foods must be produced and processed according to specific USDA guidelines
• Guidelines preclude the use of pesticides, chemical fertilizers, antibiotics, hormones, genetically modified ingredients, and irradiation, among other practices
• Foods certified to meet these requirements may display the USDA Organic label and/or the statement "100% Organic"

• Organic
• Foods must be made with 95% organic ingredients
• The remaining ingredients may be non-agricultural or not commercially available in organic form
• Foods certified to meet these guidelines may display the USDA Organic label (but not the statement "100% Organic")

• Made With Organic Ingredients
• Foods made with 70-95% organic ingredients can state ÒMade With Organic IngredientsÓ on the label (and list up to three organic ingredients), but cannot display the seal

• Less Than 70% Organic Ingredients
• Such foods may list organic ingredients in the packaging information panel only (not on the principal display panel)

To view the standards in detail, see The National Organic Program

Pros

• Provides consistent guidelines across the nation
• Increases consumer awareness and confidence
• Predicted to boost sales of organic products
• May increase organic farming worldwide; better for the environment

Cons

• Smaller farmers may not be able to afford the cost of certification
• May lock smaller grower/suppliers out and relegate organics to bigger businesses
• May create incentives to import organic ingredients grown in countries with lower costs of production, i.e. Mexico

How Do The New Organic Laws Affect The Foodservice Industry?

To date most foodservice operators are excluded from these regulations, but foodservice establishments may someday be required to document organic suppliersÕ certifications in order to mention "organic" on menus or in advertising/promotional materials.

See The National Organic Standards (Full Text) (view page 20 of .pdf) for the current regulations.

For more information about organics and the USDA standards, visit:

Environmental Working Group

Center For Science in the Public Interest

Organic Trade Association

Pesticides

Why Are Pesticides Used?

Farmers use pesticides to keep diseases, harmful insects, and rodents from infesting and damaging otherwise healthy crops. Without the use of pesticides, it is believed that production in every category of agricultural farming would fall and consumer prices would rise dramatically.

How Are Pesticides Regulated?

• Pesticides are regulated by the Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) and the Food Quality Protection Act (FQPA).
• In order to be approved for use, pesticides must be subjected to more than 120 tests by the Environmental Protection Agency (EPA) to determine their effects on our environment and its inhabitants.
• Federal law requires all pesticide labels to include explicit directions for use and precautions to protect users, consumers, and the environment.

Is It Safe to Eat Produce Grown With The Use of Pesticides?

• The office of the Assistant Surgeon General, the National Cancer Institute, the American Association for Pediatrics, and the USDA, among others, believe that the benefits of eating fruits and vegetables far outweigh any potential risks that might be involved with ingesting foods correctly treated with pesticides.
• "Trying to avoid pesticide residues by avoiding fresh fruits and vegetables altogether is detrimentalÑnot beneficialÑto your health," says Edward Growth III, director of Technical Policy and Public Service for Consumers Union and publisher of Consumer Reports magazine.
• Markon concurs with these scientists and the majority of health professionals who support these views.

For More Information:

Centers For Disease Control and Prevention (search "pesticides")

University of California at Davis

Salmonellosis

What is Salmonellosis?

• The most common foodborne illness
• A one-celled organism (usually Typhimurium and Enteritidis) known as salmonella
• Common to the intestinal tracts of many warm-blooded animals, including cows and chickens; sometimes found in the feces of animals and infected humans
• Salmonella Newport was discovered by the National Antibiotic Resistance Monitoring System (NARMS), an interactive agency cooperative consisting of the CDC, FDA, and USDA

Typical Symptoms

• Fever
• Abdominal cramps
• Diarrhea
• Rarely, death

Most at risk

• Young children
• Elderly
• Immunocompromised

How is it Spread?

• Through food contaminated with animal feces
• Through direct or indirect contact with infected individuals
• Examples
• Presence of the bacterium in the water supply
• If an infected person does not wash his/her hands properly after using the toilet, bacteria may be passed by physical contact or by handling food
• Cross-contamination: utensils used on uncooked foods such as meats or eggs could spread the bacteria if then used on produce to be eaten raw

Shatter

Shatter is a term used to explain what happens when individual grapes become disconnected from the vine, usually through rough handling during harvesting, packaging, transportation, or receiving.

Specifications

Specifications are detailed descriptions of requirements, such as dimensions, materials, defect allowances, etc. In the produce industry, specifications define minimum acceptable levels of quality and, as such, play a key role in product consistency.

Every item packed under the Ready-Set-Serve and Markon First Crop brands must meet or surpass standards written by Markon. These product-specific specifications typically exceed USDA and industry standards for count, weight, color and/or defects. Our supplier partners know that if their crops cannot meet the written standards, for whatever reason, they can not pack the brand.

Tomato Spotted Wilt Virus

Tomato spotted wilt virus, or TSWV is spread through nine different varieties of tiny winged insects called thrips. The disease affects tomatoes, but also celery, eggplants, peppers, lettuces, and pineapples, among others. Symptoms include bronze leaves, dark spotting, drooping leaves, stunted growth, and reduced yields. If a plant is affected early in the season, it will not produce fruit.

Umami

What is it?

Umami is a Japanese word meaning delicious flavor; in English it is usually described as having a meaty or savory taste. It was first identified by Professor Kikunae Ikeda of Tokyo Imperial University in 1908 and is generally recognized as the fifth sense (along with sweet, sour, salty, and bitter).

Foods high in free-form glutamate (a naturally occurring result of the breakdown of protein molecules) have a distinct palatability, especially when combined with salt. It is thought that umami-flavored foods taste saltier or sweeter; it also balances bitterness or sour notes. Cooking, most notably roasting, intensifies umami flavors in foods that are naturally high in free-form glutamate.

Some examples are:

• Anchovies
• Beef
• Cabbage
• Carrots
• Cured meats
• Green tea
• Fish sauce
• Mushrooms
• Parmesan cheese
• Potatoes
• Tomatoes
• Sardines
• Seaweed (kombu)
• Shellfish
• Soy sauce
• Spinach
• Sweet potatoes
• Truffles

For more information about umami, see:

Umami Information Center: http://www.umamiinfo.com/umami-rich-food/
Wikipedia: http://en.wikipedia.org/wiki/Umami

ReaderÕs Digest: http://www.rd.com/slideshows/13-foods-with-natural-umami/

Science of Cooking: http://www.scienceofcooking.com/adding_flavor_using_umami.htm