Most of our ground beef comes from a Cargill plant (Taylor) in Wyalusing, PA. Kathleen O’Donnell, Wegmans’ chief food scientist, has made many trips to the plant over a number of years to review their operation, and others from Wegmans have, too.
Wegmans requires ground beef suppliers to have a whole carcass intervention program. This must include one or more of the following: steam pasteurization, hot water wash, and organic acid wash (like lactic acid). These measures greatly reduce bacteria on the surface of the carcass, like E. coli.
Taylor has an on-site slaughter facility and generates trim for ground beef from this operation. All trim produced at Taylor is tested for E. coli O157:H7. The trim is held until favorable results are reported.
MOST IMPORTANT TO KNOW: Testing is a helpful tool; it is not a silver bullet. It’s not possible to test every inch of ground beef (it’s destroyed by testing). So, there is still a remote possibility that E. coli is present in an untested area. This is why Wegmans introduced its ‘Cook to 160°’ labeling program in 1998. In order to ensure that ground beef is free of E. coli, it must be cooked to an internal temperature of 160° using a meat thermometer.
The other alternative is irradiated ground beef, which is available at all of our stores. Irradiation is an added food safety step to supplement other interventions. Wegmans irradiated ground beef is treated with the electron beam form of irradiation.
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Bisphenol A (BPA)
Original Post: June 30, 2009 | Updated: April 6, 2010Wegmans continues to follow the latest studies and news stories related to the chemical bisphenol A (BPA) to be sure we are doing the right thing for our employees and customers. We will continue to monitor this very closely so we can take appropriate action if/when more definitive information becomes available.
For your information, all of our infant and toddler baby bottles, sippy cups, and feeding accessories are now BPA free. If you are concerned, we suggest heating foods and beverages in glass containers and to hand wash polycarbonate plastics. UPDATED INFORMATION: In 2010, we have switched all our Wegmans unbreakable drinkware to a new Tritan material (made by Eastman Chemical) that is BPA-free, tested for us by two independent laboratories, one of them in Germany.
Wegmans began hearing from customers about BPA in the fall of 2007. As with any emerging issues, our team began the process of looking through the science and related issues and consulted with outside experts. In March of 2008, Wegmans held a roundtable panel with leading independent scientists and industry representatives, to further educate ourselves about the environmental and health implications surrounding BPA (as well as other plastics).
The chemical BPA has been used in the manufacturing of polycarbonate plastics since the 1950s to provide durability and heat resistance in hundreds of household products including bicycle helmets, safety glasses and compact discs. Polycarbonate plastics are typically clear and hard and are used to make a wide range of products sometimes marked with the recycle symbol 7 and/or the letters PC. BPA is also used to manufacture epoxy resins used to line canned and jarred goods such as soup, baby formula, fruits, and vegetables to prevent corrosion and food contamination.
The National Toxicology Program (NTP) concluded in their brief on BPA in April of 2008, that the scientific evidence from laboratory animal studies supports a conclusion of “some concern” for exposures in fetuses, infants, and children. Those studies reported that “low” level exposure to BPA during development can cause changes in behavior in the brain, prostate gland, mammary gland, and the age at which females attain puberty. These studies only provide limited evidence for adverse effects on development and more research is needed to better understand their implications for human health.
The FDA, after reviewing studies, stated in October of 2008 it felt the amount of BPA found in humans was not enough to cause concern. However, because there was question that the original review considered results funded mostly by the chemical industry, the FDA conducted an additional review of related science surrounding BPA, to include research not submitted to FDA for the October 2008 review. In cooperation with the National Toxicology Program, FDA’s National Center for Toxicological Research is carrying out in-depth studies to answer key questions and clarify uncertainties about the risks of BPA. In January, 2010, the FDA released a preliminary statement regarding the BPA review. You can read the statement
here. The National Institutes of Health (NIH) is devoting $30 million dollars to a two-year study of the safety of BPA. The United Nations World Health Organization and Food and Agriculture Organizations have called an expert meeting to review toxicological and health aspects. The meeting will be held in October of 2010.
UPDATED INFORMATION: On March 29, 2010, The U.S. Environmental Protection Agency (EPA) announced a number of actions to address the potential effects of bisphenol A. The BPA action plan focuses on the environmental impacts of BPA and will look to add BPA to EPA’s list of chemicals of concern and require testing related to environmental effects. These actions are part of Administrator Lisa P. Jackson’s comprehensive effort to strengthen the agency’s chemical management program and assure the safety of chemicals. The EPA news release and details of the plan can be read
here.
The European Union’s Food Safety Authority, along with regulatory bodies and expert panels in Australia, Japan, France, Germany, Switzerland and Denmark has found that BPA is safe. Canada banned BPA from all baby bottles in 2008 following a risk assessment, and in the spring of 2009, due to consumer pressure, Minnesota became the first state to ban baby bottles and sippy cups made with the chemical. Connecticut is banning it from infant formula, baby food cans and jars, and reusable food and beverage containers; the ban does not take effect until October 1, 2011.
Here are some links to additional information you may find helpful.
The International Food Information Council Foundation (IFIC) communicates science-based information on health, nutrition and food safety for the public good. The Foundation is supported primarily by the broad-based food, beverage and agricultural industries.
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Country of Origin Labeling (COOL)
Regulations take effect September 30, 2008
What are the new labeling requirements?
Provisions in the Farm Bills of 2002 and 2008 say that retailers must declare the countries of origin for certain foods produced or packaged after September 30. Retailers can use placards, signs, stamps, tags, or labels, as long as the information is legible and conspicuous.
Does that mean that all of these products will have this information beginning September 30?
No; but, shortly thereafter consumers will begin to see country of origin labeling on the foods covered by the regulation. The requirement is that the information be declared for products produced or packaged after September 30.
What foods are included?
The rule applies to fish and seafood, beef, pork, lamb, chicken and goat meat; perishable agricultural commodities such as fresh and frozen fruits and vegetables, and to raw peanuts, pecans, macadamia nuts and ginseng.
For produce nuts and ginseng, the label will reflect where the product was grown; for meat and chicken, it’s where the animal was born, raised, and harvested. For example, a U.S. beef producer may purchase calves from Mexico; these calves are raised and slaughtered in the U.S., so the country of origin is Mexico and USA. In Wegmans meat department, look for signage that designates country of origin for each species.
Labeling for fish and seafood began in 2004, but Congress passed interim laws delaying labeling requirements for the other commodities until September 30, 2008.
What about exceptions?
In general, as long as minimal processing doesn’t alter the food in question, it’s covered by the rules. Thus, the country of origin needs to be declared for both fresh and frozen varieties of fish and seafood, meats, ground meats, fruits, vegetables, and unroasted (raw) pecans, peanuts, and macadamia nuts.
If the character of the food is altered (i.e. cooked or brined) during processing, however, the food is excluded from labeling requirements. Such exclusions would include: Canned fruits or vegetables, or brined foods like pickles; ready-to-cook items containing several ingredients such as frozen mixed vegetables, marinated meats, meatloaf mixtures, or breaded chicken tenders, as well as prepared foods like salads, entrees or side dishes. Roasted peanuts, pecans, and macadamia nuts are also excluded.
What will the labels look like at Wegmans’ stores?
When products are sold in a package, the label may be right on the package – as in bagged salad mixes, washed and cut vegetables, or packages of fish, seafood or meat. If the product is sold from a bulk bin, or from the butcher’s case or fresh seafood case, information is more likely to appear on a placard or sign or on a sticker affixed to an individual item (like bananas).
What if a package has food from more than one country, like frozen strawberries from both California and Mexico?
The label or sign would need to list all of the countries of origin.
Will these new rules make the food supply safer?
No; this requirement does nothing to enhance the safety of the food supply. Regardless of whether it carries COOL information or not, all food must meet the safety standards set by the Food and Drug Administration and the USDA’s Food Safety and Inspection Service.
The USDA also noted in its Overview of the Law that the new labeling requirements don’t “provide a basis for addressing food safety.”
Is this the first time Country of Origin Labeling will appear on products?
Although the new regulations do expand the range of foods sold with information about where they came from, it isn’t the first time it will appear. For many years, lots of imported foods sold in supermarkets have declared this information on the package or in the display case – think olive oil from Italy, cheese from France, tea from the U.K., or chocolates from Belgium.
Will this cause food prices to rise?
We can only speak for Wegmans. We are working to implement COOL in the most cost-effective manner possible.
As this law was being discussed, the food industry was very concerned about the cost of implementing and maintaining a complex system of labeling products in this way. Through exchange of information with USDA, the industry worked out ways to lessen the extensive documentation initially required of retailers. This keeps costs reasonable yet still provides information to consumers. For example: The bill initially required that documentation of proof of country of origin, as stated on the label, be kept on file in each individual store. Based on industry feedback, that was modified to permit centralized electronic storage of the information.
How did this law come about?
Producer groups representing the beef, pork, fish and produce sectors, along with other special interest groups, wanted country of origin labeling because they believed it would add value to American agriculture products.
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Compact Fluorescent Light Bulbs
Original Post: March 7, 2008 | Updated April 16, 2009
Using compact fluorescent light bulbs is one simple way each of us can help reduce the use of energy. This helps our environment by reducing the demand on our power plants and preventing greenhouse gas emissions, and it can reduce your own utility costs.
Why should I use Compact Fluorescent Light Bulbs (CFLs)?
Lighting accounts for close to 20% of the average home’s electric bill. CFLs use up to 75% less energy than incandescent light bulbs and last up to 10 times longer.
Do CFLs contain mercury?
Yes – all fluorescent bulbs (both compact and tubes) use minute amounts of mercury to heat the phosphorous to create light. (At this time, each bulb contains approximately 5 milligrams or less of mercury; by comparison, older thermometers contain about 500mg.)
Is it dangerous to have these bulbs in my house or near my family?
No. When used and disposed of properly these bulbs are safe.
What do I do if a bulb breaks?
If a CFL breaks in your home, open nearby windows to disperse any vapor that may escape and leave the room for 15 minutes; carefully scoop up the fragments with stiff paper or cardboard (do not use your hands or a broom) and wipe the area with a damp paper towel to remove all glass fragments. Do not use a vacuum. Place all fragments in two sealed plastic bags and follow disposal instructions from your county.
In the case of a broken bulb in a carpeted area, follow the above steps and then use a sticky tape (like duct tape) to pick up additional fragments and/or dust. If vacuuming is necessary, vacuum then carefully remove the bag (or wipe the canister clean) and dispose of the bag in two sealed plastic bags as directed above.
Are these bulbs recyclable?
Yes, and they should be recycled if at all possible. It’s important to dispose of them properly to keep CFLs working for the environment.
How do I dispose of a burned out or broken bulb?
While CFLs for your home are not legally considered hazardous waste, it is still best for the environment to dispose of them properly. 1) You should check with your county to see if recycling is available. If recycling is not an option in your area, place the CFL in a sealed plastic bag and dispose the same way you would batteries, oil-based paint and motor oil at your local Household Hazardous Waste Collection site. 3) As a last resort, if your local collection site cannot accept CFLs, seal the bulb in two plastic bags and place with your regular trash.
If you can’t get specific information from your county, other resources include:
- www.earth911.com – enter “CFL” and your zip code, press “Go”, look for a link for Household Hazardous Waste (HHW), then look for “compact fluorescent bulbs”.
- www.lamprecycle.org –click on “Recycling Household Lamps”.
- 1-800-CLEAN-UP (253-2687)
- On June 24, 2008, Home Depot announced it will provide a free recycling program of expired CFL bulbs. In a media release from its Corporate Communications office in Atlanta, GA, the company stated: “At each Home Depot store, customers can simply bring in any expired, unbroken CFL bulbs, and give them to the store associate behind the returns desk. The bulbs will then be managed responsibly by an environmental management company who will coordinate CFL packaging, transportation and recycling to maximize safety and ensure environmental compliance.”
Does Wegmans collect old CFLs for recycling?
No. Each county coordinates its own disposal and/or recycling.
Can I use a CFL in place of any light bulb?
CFLs are best used in fixtures that stay on for longer periods of time. (Switching on and off frequently can reduce the life of the bulb.) They can be used in almost any fixture; there are a few exceptions however:
- Using a traditional CFL with a dimmer switch can shorten the life of the bulb. However, some retailers do carry CFLs designed specifically for dimmer switches. (Wegmans does not carry dimmable CFLs at this time.)
- If the outdoor temperatures in your area drop below freezing, you’ll need specially designed CFLs for outdoor use. However, CFLs may not work at all in below-zero temps and even cold temperatures can reduce the light output from a CFL.
- Some electronic timers and ‘electric eyes’ may not work in conjunction with CFLs. The manufacturer of the timer or photo cell can advise you.
- The life of a CFL can be shortened by the vibrations from a ceiling fan. Look for specially marked CFLs that are better able to tolerate the vibration.
- CFLs aren’t best suited for recessed lighting. They last longer when used in a fixture that allows air circulation.
Are Wegmans stores using CFLs?
Yes, in all new stores we are using different kinds of fluorescent technology including CFLs. We are investigating the options for existing stores.
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Cloning and the Food Supply
January 18, 2008
The Food and Drug Administration has determined that meat or milk from cloned animals is as safe as that from traditionally bred animals, and as such, no special labeling will be required. The typically-cautious European Food Safety Authority has reached a similar conclusion saying that meat and milk from cloned animals ‘is unlikely’ to pose risks to consumers.
Recognizing that many consumers are wary of food from clones, the meat and dairy industries have had a voluntary ban in place preventing this product from entering the market. FDA has asked the industry to maintain this ban, and we expect our suppliers to honor that request. But, frankly, one of the major barriers that will keep these products out of the market in the near term is the very high cost of producing clones.
We try to keep an open mind where science and new technology are concerned, and we are still in the process of understanding this issue. If it becomes clear there are no benefits to the consumer and acceptance is not widespread, we’ll take that fully into account. As always, we will follow our customers’ lead and ask our suppliers to do the same.
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Food You Feel Good About Farmed Shrimp from Belize
Commonly Asked Questions, October 29, 2007
The Earth-Friendly, Rich-Tasting Choice
What is Wegmans’ new purchasing policy for Farmed Shrimp from Belize all about?
Our new policy requires suppliers to meet more rigorous standards so that customers can be confident that our Farmed Shrimp from Belize is healthy for the consumer and has reduced negative impacts on coastal waters and wildlife. Wegmans’ seafood merchants worked with Environmental Defense to identify the most significant health and environmental problems posed by farmed shrimp production. Together they came up with standards to address these issues. The result is an earth-friendly, rich-tasting (almost like lobster) choice.
What do the standards accomplish?
There are a total of 12 standards that address the main health and environmental concerns associated with shrimp farming. Here are some examples of what producers are required to follow:
- Antibiotics may not be used on shrimp sold under these purchasing policies.
- Shrimp farmers are required to own or have a lease for the land they farm on.
- Shrimp purchased under this policy must use marine resources efficiently. This means minimizing the amount of wild-caught fish that is fed to the farmed shrimp.
- All out-flowing water must be treated or the water drained from the shrimp ponds need to be at least as clean as the water used to fill the ponds.
- Farm lands and fresh water wells must be monitored so the salty water from shrimp farms does not harm them or make them unusable.
- Shrimp farms cannot be built on wetlands like mangrove forests. These habitats are important in ensuring healthy ecosystems and play a role in protecting and maintaining coral reefs.
Suppliers will be required to immediately meet at least 9 of the standards and must demonstrate compliance with all standards within one year. View the standards.
How is this product healthy for me and for the environment?
In addition to the strict environmental standards, Wegmans Farmed Shrimp from Belize:
- Eliminates chemical preservatives used during processing.
- Does not receive hormones and has not been genetically modified.
- Uses a unique zero-water exchange program that requires less water usage.
- Recycles shrimp and feed waste to reduce pollution in coastal waters—the treated waste becomes fertilizer for nearby farms.
- Is raised in in-land ponds so does not interfere with mangrove forests or coastal wetlands.
- Is frozen within 6 hours of harvesting to preserve incredible, fresh, clean flavor.
Who is Environmental Defense?
They are a leading national non-profit organization that helps industry develop affordable new ways to do the same work with less damage to the environment. For more information about Environmental Defense, go to www.environmentaldefense.org.
Why did Wegmans feel it was necessary to adopt this policy?
As more and more of us become aware of the demands that we’re placing on the earth, we want to be sure our company is doing what it can to preserve natural resources for future generations. In 2006 we introduced Farmed King Salmon raised with environmental standards in place that addressed the aquaculture concerns surrounding farmed salmon. (These standards were also developed with Environmental Defense.) in 2007, we introduced Chilean Sea Bass which has been certified sustainable by Marine Stewardship Council. This shrimp is a continuation of our efforts to do the right thing. When our customers purchase Farmed Shrimp from Belize, we want them to know that our supplier is meeting the most stringent standards available to protect the environment and offer a healthy, flavorful alternative for the dinner table.
Will all of the farmed shrimp sold at Wegmans meet these standards?
We’re starting with one supplier Belize Aquaculture, Ltd. and offering “Farmed Shrimp from Belize” as a choice in our seafood service case. Eventually, we will ask all suppliers of farmed seafood to adopt similar standards.
What is the timeline for suppliers to meet the standards?
Again, they must meet at least 9 of the 12 standards immediately, including the standards on contaminant levels and obeying local and national laws. They have one year to demonstrate full compliance.
Are mercury and PCB residues a concern?
No. High mercury and/or PCB levels are not a concern for shrimp, farmed or wild.
How do we know these standards will really be met?
The policy requires—and Wegmans will insist on—regular reporting and third party verification of progress toward these goals.
Where is Belize?
Belize is located on the east coast of Central America, at the southeast corner of Mexico, on the Caribbean Sea.
When will shrimp meeting these standards arrive in Wegmans stores?
It is available now. Farmed Shrimp from Belize started arriving in our stores in late October 2007.
Until Wegmans’ other suppliers of farmed seafood adopt these standards, are those products safe to consume?
Absolutely. All farmed (and wild) seafood sold at Wegmans complies with the FDA standards and is safe to eat.
Comparing wild shrimp to farmed shrimp under this program, which is better?
Wegmans sources wild shrimp from a US fishery in the Gulf of Mexico. Our wild shrimp is still a great choice; it’s healthy and delicious. This fishery has much lower bycatch rates than most international fisheries for wild shrimp and requires turtle-excluded devices to protect endangered sea turtles. Wegmans will continue to feature it whenever it’s available. But Farmed Shrimp from Belize offers a rich tasting, firm fleshed shrimp at a lower price (compared to wild) year-round, and is also earth-friendly.
How will I know which farmed shrimp is raised under these standards?
Ask our employees, or look for the special signs.
Will other retailers adopt standards like these?
We’d like to see that happen, so that together we can speed change across the farmed seafood industry.
For more information, call Wegmans Consumer Affairs at 1-800-WEGMANS.
Purchasing earth-friendly seafood allows consumers to make informed choices and support businesses that are taking care of the marine environment.
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Imported Products and Ingredients
February 23, 2009
Since the fall 2008 media coverage about tainted ingredients in milk-based products in China, our customers have let us know that they are concerned. To date, the majority of products involved in this matter have been sold outside of the U.S., and in every case, they were not available at Wegmans.
We do not know the source of every ingredient used in national brand products sold in our stores. And, the reality is that the source of an ingredient can change frequently based on availability and cost. But, national manufacturers are well aware that confidence in their products is in jeopardy if they do not act responsibly.
Where Wegmans brand products are concerned, we work very closely with suppliers, visiting their facilities not just in the U.S., but all over the world. Our own quality assurance auditors, or third-party auditors, inspect and approve these facilities before they can begin to produce product for our label. The audit covers the facility itself, manufacturing practices and record keeping. It gives us a very good indication of a supplier’s commitment to quality and safety.
In November of 2008 we sent letters to all the suppliers of Wegmans brand products asking them to disclose whether they are importing protein-based products (like milk) from China. As of early 2009, 100% of our suppliers had completed the survey and all confirmed that they are not sourcing protein-based ingredients from China. Many provided accompanying documentation and some, including our supplier of Wegmans brand infant formula, confirmed that they test protein-based ingredients for melamine. We have asked our suppliers to contact us if they begin importing these ingredients from China.
In every country, even our own, there are good and bad suppliers. It’s our job to know the difference and be certain we are partnering with the best.
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Fresh Produce Safety*
November 10, 2006
Buying tips for fresh produce
- Purchase produce that is not bruised or damaged.
- When selecting fresh cut produce—such as a half a watermelon or bagged mixed salad greens—choose only those items that are refrigerated or surrounded by ice.
- Bag fresh fruits and vegetables separately from meat, poultry and seafood products when packing them to take home from the market.
Storage tips for fresh produce
- Certain perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) can be best maintained by storing in a clean refrigerator at a temperature of 40° F or below. If you're not sure whether an item should be refrigerated to maintain quality, ask your grocer.
- All produce that is purchased pre-cut or peeled should be refrigerated within two hours to maintain both quality and safety.
- Keep your refrigerator set at 40° F or below. Use a refrigerator thermometer to check!
Preparation tips for fresh produce
- Many precut, bagged produce items like lettuce are pre-washed. If so, it will be stated on the packaging. This pre-washed, bagged produce can be used without further washing.
- As an extra measure of caution, you can wash the produce again just before you use it. Precut or pre-washed produce in open bags should be washed before using.
- Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
- Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Produce that looks rotten should be discarded.
- All unpackaged fruits and vegetables, as well as those packaged and not marked pre-washed, should be thoroughly washed before eating. This includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer's market. Wash fruits and vegetables under running water just before eating, cutting or cooking.
- Even if you plan to peel the produce before eating, it is still important to wash it first.
- Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
- Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
- Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.
Separate for safety
Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood—and from kitchen utensils used for those products.
In addition, be sure to:
- Wash cutting boards, dishes, utensils, and countertops with hot water and soap between the preparation of raw meat, poultry and seafood products and the preparation of produce that will not be cooked.
- For added protection, kitchen sanitizers can be used on cutting boards and countertops periodically. Try a solution of one teaspoon of chlorine bleach to one quart of water.
- If you use plastic or other non-porous cutting boards, run them through the dishwasher after use.
*This information was provided by www.fda.gov
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Seafood and Mercury
Original post: March 19, 2004 | Updated: June 21, 2006
Attention:
- Women of child-bearing age
- Pregnant and nursing women
- Small children
The Food and Drug Administration and the Environmental Protection Agency advise that fish and shellfish are good sources of high-quality protein and other essential nutrients and part of a healthy diet.
However the FDA and EPA also advise pregnant and nursing women, women who may become pregnant and young children to avoid consumption of Shark, King Mackerel, Swordfish and Tilefish. These fish can have higher levels of methylmercury, which could have an effect on developing nervous systems.
Select a variety of other fish and shellfish for a healthful diet and limit yourself to 12 oz of fish per week. Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock and catfish. Canned albacore should be limited to 6 oz per week.
For more information, please visit the FDA website at: www.fda.gov
Questions and Answers:
What is the concern?
Some studies have shown that the consumption of seafood that contains excessive amounts of mercury may cause harm to the developing nervous system of unborn children. There is also a possibility of a link between excess mercury and heart disease.
What is mercury?
Mercury is deposited into water through industrial pollution or run-off from soil. When this occurs, bacteria in the water change the mercury to methylmercury. Methylmercury is the substance found in some seafood. However, the term "methylmercury" is often simplified to just plain "mercury".
Why is mercury found in some fish?
Small organisms take in mercury as they feed. As fish eat those organisms they too take in mercury. Nearly all fish contain trace amounts, which are not harmful to humans. However, long-lived, predatory fish that feed on other fish accumulate the highest levels of mercury.
Should all people be concerned about consuming mercury in seafood?
In March of 2001, the Food and Drug Administration advised pregnant women, women of childbearing age who may become pregnant, nursing mothers and young children to avoid consumption of Shark, King Mackerel, Tilefish and Swordfish. These fish have much higher levels of mercury. In 2004, the Environmental Protection Agency joined in this advisory which includes commercially-caught as well as recreationally-caught fish.
Should women of childbearing years avoid all fish?
The FDA acknowledges that seafood can be an important part of a balanced diet. By being informed about mercury and making wise choices you can still enjoy the delicious flavors and health benefits of eating seafood. Select a variety of other fish for your healthful diet while you are pregnant or may become pregnant. Choose a variety and limit yourself to 12 oz of cooked fish per week.
Can I still eat fish?
Yes! Fish provide necessary nutrients and many are important source of omega-3 fatty acids. If you are especially concerned, some seafood, like shrimp, tilapia, salmon and farm-raised fish have extremely low levels of mercury. Remember, follow the guidelines and eat a variety of seafood.
Can mercury be removed by cooking or cleaning the fish?
No. The mercury is in the flesh and cooking or cleaning does not remove it.
Has there been any research?
Researchers at the University of Rochester in Rochester, NY, have been studying methylmercury since the early 1970's. A large population research study is ongoing in the Republic of the Seychelles. Seafood is a major portion of the diet in the Seychelles with most people eating at least one seafood meal per day. All the data over the years continues to find "no evidence that consuming large quantities of fish is associated with adverse effects on adults or children."
Wegmans Seafood departments have information on mercury levels by species.
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Colorants in Farm-Raised Salmon and Trout
November 15, 2005
Farm-Raised Salmon and Steelhead Trout get their pinkish/red color from FDA-approved color compounds that are added to the feed, to imitate the natural compounds found in wild salmon. Here are the main points to consider.
- Wild salmon eat a diet that includes shrimp and crab. The compounds found naturally in that diet (astaxanthin), give salmon a pink/red color.
- The color compound astaxanthin is added to the feed of farm-raised salmon to imitate the natural diet of wild salmon. (Another color compound, canthaxanthin, found naturally in trout, mushrooms and other foods, is also used.) Astaxanthin and canthaxanthin are approved by the Food and Drug Administration as safe and suitable for use.
- Farm-raised salmon without the color ingredients is grayish.
- Farm-raised Steelhead Trout receive the same color compounds to create their red color.
People who consume salmon and trout have the same amount of exposure to astaxanthin and canthaxanthin whether they choose wild or farm-raised.
More information can be found at www.fda.gov
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