Partner Updates

Fruits and Veggies

Fruit and Vegetable Colleagues,

Fruit and Veggie Web Pages Get Update

Need some new resources for your fruit and vegetable programming efforts? Check out the recently updated Fruit and Veggie Web pages on the Department of Health and Senior Services Web site at http://www.dhss.mo.gov/fruitsandveggies/.

In addition to updating the related links page, we have added:

• Resources for Special Populations
• Fruit and Veggie Month Ideas
• Partner Updates
• Supporting Research

Keep checking back as we continue to expand the resources offered here.  Have a great resource you would like to share with others?  Be sure to send it to Melinda or Pat so that we can share it with other partners.

Updates from the National Fruit and Vegetable Alliance

The following informationwas shared during theNational Fruit and Vegetable Teleconference for state coordinators:

• The State, Regional and Community Special Interest Group (SRC) of the National Fruits and Vegetable Alliance recently revised these fantastic resources, which can be downloaded from our Web site. http://www.dhss.mo.gov/fruitsandveggies/
• Resources and Tips for Working with African American Churches
• Resources and Tips for Working with Asian and Pacific Islanders
• Resources and Tips for Working with Adolescents in Community Settings
• Resources and Tips for Working with Low-income Hispanic Mothers

The SRC are also working on a Resources and Tips Sheet for Native Americans.  We will be sure to add this resource when it is completed.

• Lorelei DiSogra from United Fresh Produce Association gave a legislative update.
• Farm Bill-Congress and White House are working to come to an agreement. The previous extension to the current Farm Billhas been extended through April 18th, 2008.
• Expansion of the Fresh Fruit and Vegetable Snack Program (FFVP)-The Consolidated Appropriations Act of 2008 provided funding for national expansion of the FFVP to all states not currently funded, which included Missouri.  Twenty-five schools in each state will receive funding for the 2008-2009 school year.  The FFVP is an environmental change program designed to increase the availability of and access to fresh fruits and vegetables in schools outside of the traditional meal periods.
• For FY09 FFVP supporters are working with the Agriculture Appropriations Committee to ensure continuation of the FFVP.  Requesting $43 million to continue to the expansion of the program for 2009 in case the farm bill does not include funding.  If you would like more information on this program, please contact Pat or Melinda.

This Just In . . . 2008 Produce for Better Health (PBH) Catalog Now Available

The 2008 edition PBH catalog is now available! This edition is packed full of new Fruits & Veggies—More Matters items designed to educate and inform young and old alike. It also features inexpensive promotional giveaway ideas that help keep Fruits & Veggies-More Matters top of mind with recipients. This catalog was designed to be the go-to source to fill all your fun, inexpensive, nutrition education material needs. Some products are also available in Spanish.  View the catalog here: http://www.pbhcatalog.com/

Fruit and Vegetable Partner Survey

There is still time!  If you haven't had a chance to complete the Fruit and Vegetable survey, it's not too late.  We have created a brief survey that should take no more than 5-10 minutes to complete.  Your information will be used to move Missouri forward in achieving the state's goal of increasing fruit and vegetable intake.  Thank you for taking the time to provide this valuable information.  We will summarize the results in a future partner update.

To complete the survey, click on this link http://www.dhss.mo.gov/fruitsandveggies/fruitveggiesurvey.html

Warning Alert on Cantaloupes from the U.S. Food and Drug Administration (FDA):

FDA Warns of Salmonella Risk with Cantaloupes from Agropecuaria Montelibano

The FDA has issued an import alert regarding entry of cantaloupe from Agropecuaria Montelibano, a Honduran grower and packer, because, based on current information, fruit from this company appears to be associated with a Salmonella Litchfield outbreak in the United States and Canada. The import alert advises FDA field offices that all cantaloupes shipped to the United States by this company are to be detained.

In addition, the FDA has contacted importers about this action and is advising U.S. grocers, food service operators, and produce processors to remove any cantaloupes from this company from their stock. The FDA also advises consumers who have recently bought cantaloupes to check with the place of purchase to determine if the fruit came from this specific grower and packer. If so, consumers should throw away the cantaloupes.

To date, the FDA has received reports of 50 illnesses in 16 states and nine illnesses in Canada linked to the consumption of cantaloupes. No deaths have been reported; however, 14 people have been hospitalized. The states are Arizona, California, Colorado, Georgia, Illinois, Missouri, New Jersey, New Mexico, New York, Ohio, Oklahoma, Oregon, Tennessee, Utah, Washington, and Wisconsin.

The FDA is taking this preventive measure while the agency continues to investigate this outbreak in cooperation with the Centers for Disease Control and Prevention and state partners. Such intervention is a key component of FDA's Food Protection Plan.

Symptoms of food borne Salmonella infection include nausea, vomiting, fever, diarrhea, and abdominal cramps. In persons with poor health or weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections. Individuals who have recently eaten cantaloupe and experienced any of these symptoms should contact their health care professional.

The FDA recommends that consumers take the following steps to reduce the risk of contracting Salmonella or other foodborne illnesses from cantaloupes:

• Purchase cantaloupes that are not bruised or damaged. If buying fresh-cut cantaloupe, be sure it is refrigerated or surrounded by ice.
• After purchase, refrigerate cantaloupes promptly.
• Wash hands with hot, soapy water before and after handling fresh cantaloupes.
• Scrub whole cantaloupes by using a clean produce brush and cool tap water immediately before eating. Don't use soap or detergents.
• Use clean cutting surfaces and utensils when cutting cantaloupes. Wash cutting boards, countertops, dishes, and utensils with hot water and soap between the preparation of raw meat, poultry, or seafood and the preparation of cantaloupe.
• If there happens to be a bruised or damaged area on a cantaloupe, cut away those parts before eating it.
• Leftover cut cantaloupe should be discarded if left at room temperature for more than two hours.
• Use a cooler with ice or use ice gel packs when transporting or storing cantaloupes outdoors.

For more information on produce safety, please visit: Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices and theCFSAN Web site: http://www.cfsan.fda.gov/

Your co-coordinators,

Melinda Hemmelgarn                                 Pat Kramer

foodsleuth@mchsi.com                             pat.kramer@dhss.mo.gov