The Hidden Dangers of Counterfeit Water Filters

Online shopping makes it easier to run errands, saving us time and often money, too. As a savvy shopper, you know that a too-good-to-be-true price on a designer purse, shoes or sunglasses probably means it’s a fake; but did you know other unsuspecting household products you use daily could be counterfeits too?

Counterfeit water filters are rampant online, disguised as certified filters with trademark violations, fraudulent and misleading labels and importantly, alluring price tags. Here’s what you need to know so a potentially harmful counterfeit filter doesn’t end up in your online shopping cart — or home.

Water may look, smell or taste fine, but human senses cannot always detect microbial and organic contaminants lurking in the water that can seriously harm our health and wellbeing. The Association of Home Appliance Manufacturers (AHAM) conducted tests to find out how counterfeits stack up to certified filters.

Using the standard that certified filters are tested against for consumer safety, three independent labs performed tests to measure counterfeit filters’ efficacy at removing lead, cysts and other contaminants from water during the stated shelf life of six months. Additional testing sought to make sure contaminants weren’t being introduced into clean water. Here’s what the tests revealed:

Lead

Labels on counterfeit filters claim to reduce lead in water to meet the NSF/ANSI 53 standard. Of the filters tested, only two out of 18 filters successfully filtered out lead for the full six-month refrigerator life of the filter. In a separate test of 14 filters, eight filters failed before half of a typical lifetime in a refrigerator. Every single counterfeit filter failed to perform at twice the typical lifetime, which is a requirement since many consumers often forget to replace their filters or don’t have a ‘replace filter’ light on their fridge, resulting in use them well beyond the suggested six-month time frame.

Cysts

NSF/ANSI 53 standards require filters to reduce the presence of cysts (cryptosporidium parvum oocysts) by 99.95 percent. To allow for a margin of error, AHAM lowered the bar to a 90 percent for its test. Even with the lower standard, seven out of eight counterfeit filters failed to removed 90 percent of cysts, despite labels claiming they would. An eighth filter was removed from testing due to clogging.

Extraction Test

Per NSF/ANSI standards 42/53 4.1, filters should not introduce new contaminants above the allowable limit. The test checked for 159 different contaminants that can be found in water, such as volatile organic compounds, semi-volatile organics, other semi-volatile organics, regulated metals and nitrosamines.

After uncontaminated water sat in 46 counterfeits for three 24-hour periods, ten separate compounds were found over the total allowable concentration. In other words, the filters introduced these contaminants – elements such as arsenic, ethanol and octane — into clean sample water.  The chemicals are consistent with those leached by non-food grade plastics.

Don’t roll the dice when it comes to shopping for your family’s refrigerator filter. Only purchase filters sold by a refrigerator manufacturer that stands behind its products. For a complete list of trusted filters and more information about the report findings, visit FilterItOut.org.

Make food safety part of the plan during Labor Day and summer celebrations

Your Labor Day party guests will thank you for the tasty food, your hospitality and the great memories you have given them. They might not thank you for being meticulous about food safety, but that doesn’t mean it isn’t important. Safety is a real concern with summer cooking, especially if you are doing your cooking, eating or serving outdoors. Cases of food poisoning, which affects about 48 million people in the U.S. each year, tend to peak in the summer.

Just like any holiday or get together, much of your cooking success during a Labor Day or other summer celebration is determined by how well you plan. Food safety should be part of that planning.

Food safety starts with your refrigerator and freezer. You can start by making sure they are in good working order. Freezers, particularly in hot, humid weather, can be prone to frost buildup, which can be a drag on performance. Fortunately, it is easy to prevent. Your refrigerator may have to work a bit harder to keep food cool in the summer, so make it as efficient as possible by keeping the coils free of dirt and dust and properly arranging the food inside. Keep your refrigerator between 37 and 40 degrees.

The temperature of foods is important from storing to cooking to serving. A digital thermometer is a valuable tool to ensure you are cooking foods thoroughly, regardless of whether you’re cooking with an indoor grill, cooktop, oven or outdoor grill.

The U.S. Food Safety Inspection Service (FSIS) suggests these safe cooking temperatures for popular summertime foods:

Ground meat: 160 degrees for beef, pork, veal and lamb, 165 for turkey and chicken.

Fresh beef, veal and lamb: 145 degrees. Allow to rest three minutes before serving.

Fish: 145 degrees or until flesh is opaque and separates easily with a fork.

Shrimp, lobster, crab: Cook until flesh is pearly and opaque

Clams, oysters, mussels: Cook until shells open

Both hot and cold foods can quickly creep into what the FSIS calls “the danger zone,” (between 40 and 140 degrees Fahrenheit), when bacteria are most likely to grow. Keep hot foods above 140 until they’re ready to serve, and keep cold foods refrigerated until they’re ready to serve. Serve cold dishes on ice when possible. Don’t leave foods out for more than two hours. Are you serving food outside in hot weather? Cut that time to one hour, the Centers for Disease Control and Prevention recommends.

If you’re doing your summer party potluck style, keep track of who is bringing what so you can plan for safe storage and serving. Make sure there is enough space in your refrigerator so you can put the dishes in there when your guests arrive if you aren’t planning to cook or serve the dishes they bring immediately. Are you out of space? Keep a cooler of ice on hand with a digital thermometer to monitor the temperature. Store your drinks in a separate cooler to avoid opening it frequently and raising the temperature.

Don’t reuse the dishes you used to transport raw food outside to the grill. Put them in the dishwasher as soon as possible to avoid reusing them accidentally.

Whether you are cooking indoors or outdoors, paying careful attention to food safety while planning and celebrating will help you worry less and focus more on what’s important: giving your guests great memories.

Here’s the Buzz on Electric Hair Clippers

It was time for a haircut. But, with Father’s Day approaching, this 42-year-old dad of three decided it was time for an upgrade. After years—a lifetime, really—of $12-$22 trims, I decided to venture into the higher end of hair care with a cut at The Grooming Lounge, a men’s salon with locations in Washington, DC and Northern Virginia that markets itself on providing customers with an extra level of comfort and personal attention. That includes hot towels and head massages.

The real reason I visited The Grooming Lounge was to meet Rich Conant, a 25-year veteran of the hair cutting and styling business, who generously agreed to show me his collection of professional-grade clippers and share some advice on how to handle clippers like a pro.

If you have an electric hair clipper in your home, the odds are good that Dad is using it regularly. AHAM’s Portable Appliance Research found that 56% of households own an electric hair clipper. In 88% of those households, an adult male is the primary user. Clippers are used an average of four times a month.

As Rich worked his magic on my graying, middle-aged hair, I peppered him with questions on the finer points of clippers and technique.

Let’s start with the clippers themselves. Clippers aren’t a one-size-fits-all appliance. You have probably noticed that your barber has an assortment of clipper attachments. If you buy a clipper, it will also come with a variety of attachments, or guards. Those determine how much hair you’re taking off. They’re numbered, generally from 1-8, and the lower the number, the closer the cut. The numbers refer to eighths of an inch. So, a #0 will cut very close to the skin, a #1 will leave 1/8 of an inch, a #2 will leave you with a quarter of an inch, a #3 3/8 of an inch, and so on. If you’re using clippers at home and have recently switched models, Rich cautioned that guards may not be measured exactly the same from model to model. The rule of thumb, if you aren’t sure about the length, is to start longer than you need. You can always take more hair off, but growing it back will take longer.

When changing or attaching the guard, Rich strongly recommends double-checking that it is securely attached. This will prevent it from slipping off during the trim, which could result in a hairstyling disaster—a bald spot. Your barber’s commercial grade clippers likely have a locking mechanism to prevent slippage. If you’re doing the job yourself, make sure the guard you choose is for humans, not dogs. Some clippers come with dog-grooming attachments, which should be clearly labeled.

Rich talked me through the art of hair clipping, pointing out the importance of constant visual assessment, measuring and balancing. A large mirror is your best friend, and a comb will help guide your work and help create a natural transition between the clipped hair and scissor-cut hair. “Use the comb as a guide to keep it even,” Rich says. “As you move the clippers up, move the comb down to meet where you want to cut to.” Use a texturing shear to improve the transition between clipped and cut hair.

When you’re going around the edges, you’ll likely get better results with a trimmer, not a clipper. They look similar, but a trimmer is smaller and is designed to help you get at smaller areas.

“You could use clippers as trimmers, but it’s hard to get around the ears or do detail work,” Rich says.

The clipper or trimmer are valuable tools for keeping sideburns to the preferred length. Whether you prefer a straight-across, no-sideburn look or full-on Elvis sideburns, balance is critical. “Make sure the sideburns are even,” Rich says. “Face the mirror and put your fingers at the bottom of each sideburn.” If your fingers are in line, your sideburns are balanced.

If you have more exotic hair aspirations, like carving lightning bolts, your sweetheart’s initials or a Batman logo into your hair, clippers are the tool that can get you there. However, you’re probably better off leaving the job to a professional. When I raised the issue of elaborate designs with Rich, he mentioned that the road crew of a prominent 1990s alternative metal band had once been regular clients of his in California. He claims a Ferrari design among his clipper art masterpieces. Designs require very short hair and extreme precision. Rich sometimes would outline the design in felt pen before going in with the clippers. “Once you cut with the clippers, it’s permanent,” he says.

Once the clipping is done, it’s time for cleanup. Fortunately, clippers need minimal care and maintenance. AHAM member Wahl recommends using the brush that came with the clippers after every use, oiling them regularly, and not using water to clean them. The use and care manual will offer specific guidance. AHAM’s research found that 72% of clipper owners clean it after every use or “frequently.” Most—78%—use the brush that came with the clippers.

If you’re shopping for an electric hair clipper this Father’s Day, two important factors to consider are size and weight. The majority of clippers—83%—are purchased in a store. Shopping in person will let you test the size and weight, and the packaging will contain information about the specific attachments that are included, as well as other characteristics, like corded vs. cordless. AHAM research found that ease of use and price were the top factors for consumers when buying clippers.

Thanks to Rich’s knowledge and skill, I’m heading into Father’s Day with a sharper-looking head of hair and knowing more about clippers than I ever thought possible. Whether you’re spending the day at the barber, by the lake, in the yard or at the game, happy Father’s Day!

Straight from the Chefs: July 4th and Summer Cooking Advice

Whether you’re cooking indoors or outdoors this July 4th, there are plenty of principles that apply to both that can help you knock the ball out of the culinary park this summer. To help you up your summer cooking game, we have compiled the best advice professional chefs have given us on holiday cooking, covering everything from planning your holiday meal, to keeping an organized kitchen, to cleaning up afterward.

Great cooking and great parties start with great planning. If you’re hosting this July 4th, the groundwork for a lot of your kitchen success will be set before you even pull out the first cooking appliance. That means not waiting until the last minute. A few simple steps can help you get ahead.

  • Decide what appliances you’ll need and put them within easy reach.
  • Prep what foods you can in advance, like chopped vegetables, and think about what kitchen tasks you can delegate.
  • Take inventory of the cooking tools you have at your disposal. Pro chefs recommend a good set of knives and quality cookware.

You can plan just about everything but the weather, but bad weather doesn’t mean your party is a wash. You might even discover a new flavor or reunite with an old classic like the dirty water dog. You can still cook most of your summer favorites—chicken, pulled pork, hot dogs, burgers, shrimp, vegetables and desserts—with your indoor appliances. That includes chicken, pulled pork, hot dogs, burgers, shrimp, vegetables and desserts. Your slow cooker, broiler and range will get the job done. Tradition is great, but be willing to venture outside the traditional. Think about how you might incorporate some of your local or family culture into the menu. That could mean something as simple as a nontraditional spice, or planning a full menu based on foods that reflect the regional culture. Talk to farmers at the local farmers’ market for inspiration and unique ingredients. Sometimes, they’re cooks, too, and will share recipes and cooking tips.

Food safety should be a priority all times of the year. Keep any meat in your refrigerator at 40 degrees Fahrenheit or below until you’re ready to cook. A good digital thermometer will make it easy to check whether your meats are done. They should be a minimum of 165 degrees in the center of their thickest point.

Finally, is the party over? Hopefully, you haven’t put off all of the cleaning to the end. Do whatever cleaning you can as you go. Are you done with that hand mixer or immersion blender? Will you need it again? If not, clean it and put it away. That goes for any tools or appliances you’ll use. You will enjoy the party more if you know there isn’t a pile of cleaning-related tasks waiting for you after the fun is over.

Don’t forget to have a plan for your leftovers. Most can be stored safely for 3-4 days in the refrigerator, according to the Food Safety Inspection Service. Refrigerate hot foods within two hours of cooking.

Do you have a great July 4th or summertime party cooking, planning or cleanup tip? Let us know in the comments. We’ll have more later this month on July 4th parties, summer get-togethers and how your appliances can help you make memories this summer.

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