BE ON THE WATCH: It’s the time of the year when grocery store shelves are overflowing with Halloween goodies, but there is one treat that consumers should be wary of, according to a food scientist in Penn State’s College of Agricultural Sciences.
“Under no circumstances should consumers eat caramel-covered apples that have not been kept stored at refrigerated temperatures,” said Luke LaBorde, a professor for food safety in the Department of Food Science. “Doing so can place one at risk for serious health issues.”
The serious health consequence that LaBorde referred to is listeriosis, an infection caused by eating food contaminated with the bacterium listeria monocytogenes.
The good news is the bacteria is destroyed easily by cooking foods to the proper temperatures. However, when not destroyed, the bacteria can fester insidiously in certain foods. Most people may experience only unpleasant symptoms such as fever, muscle aches, vomiting, nausea and/or diarrhea.
Although healthy people can bounce back in a day or two, those in high-risk groups, including the elderly, pregnant women and those with weakened immune systems, are at an increased risk for long-term health problems and even death.
That, unfortunately, was the case when several people succumbed to the illness following a listeriosis outbreak a few years ago that infected 35 people from 12 states. The cause? Caramel apples.
LaBorde explained that whole apples normally are not an issue for listeria. If the bacteria is present, it is only at very low, harmless levels and cannot grow to higher levels on the skin of the apple. It was the combination of processing and storage practices on the part of the caramel apple manufacturer that set the stage for the tragic outcome.
For those who cannot fathom going through the season without enjoying a caramel-dipped apple, not all is lost –– LaBorde said the treat can be enjoyed safely by “purchasing refrigerated caramel apples or preparing them at home,” and, of course, refrigerating them at a safe temperature of 40 degrees Fahrenheit or lower if not consumed within about two hours.
