Just because everyone eats doesn’t mean they know anything about microbial food safety.
The NZ Ministry for Primary Industries issued a public notice, stating: Feedback from chefs is that they would like to be able to cook mince (especially minced burger patties) to medium/medium rare (I have no idea what these adjectives mean; some numbers, please) under the template food control plan.
MPI has worked with chefs, environmental health offers and food scientists to develop a specialist section for both official template food control plans. The specialist page is written in the “Know, Do, Show” format from the Simply Safe & Suitable template. The section will allow red meat mince for medium/medium rare burgers, and other meat specialities like steak tartare, to be safely served lightly cooked or raw. (Carpaccio is already covered in the templates (refer to section 10.6 (Serve) – Whole cuts and whole joints of meat – and the ‘Cooking food’ page in Simply Safe & Suitable).
We want to know if the specialist section works for you? Have we got it right?
Please note: Two of the processes included in the consultation are sanitising and blanch-in-a-bag. The scientific validation for these methods is ongoing. If there is insufficient evidence for it to be included in this amendment for the official template food control plans, and there is high demand for the process, further research would need to be commissioned so it could be added at a later date.
The consultation opens 25 July and closes on 8 August 2017.
Dan Fraser, executive chef at the Duke of Marlborough restaurant in the Bay of Islands, was left stewing after a visit from a Ministry of Primary Industries inspector on Thursday.
Nicole Lawton of The Sunday Star Times reports new food preparation guidelines from MPI state minced meat and liver needs to be cooked at high temperatures for a longer amount of time than previously, to avoid contamination.
Fraser said the new rules were a raw deal and will now prevent him serving his signature burger The Governor’s Burger which is pink and juicy in the middle.
The Governor’s Burger features bacon, cheese, pickle, tomato, chipotle mayonnaise and a medium rare beef mince patty.
“It’s a really good burger, we really pride ourselves in presenting it to our customers,” Fraser said.
“Basically, the ministry is telling us how our customers need to eat their food.”
MPI food and beverage manager Sally Johnston, said the new rules didn’t entirely ban medium-rare meat – but chefs would have to change how they cooked it.
“If they do want to serve a medium-rare burger, it is possible, it just might take a little more forethought and planning,” Johnston said.
“It is possible to cook a medium-rare burger safely, it just means that they need to think about the processes that they are using to do that. It might not be necessarily possible to do that on a BBQ or grill.”
She suggest sous vide methods of cooking instead – what people used to call boil-in-the-bag.
“Who the f*** wants a sous vide burger?”, Fraser said.
The new rules state meat should have an internal minimum temperature of 65°C for 15 minutes while cooked, 70°C for three minutes, or 75°C for 30 seconds.
But Fraser said those were rules drawn up by a bureaucrat and not a chef. They meant a beef mince patty would always be “rubbery and devoid of flavour”.
Johnston insists the new rules are necessary. “People have died from under cooked burgers, there is a genuine food safety risk here, we’re not doing this to take the fun out of food. Bugs that have caused people to die (such as E. coli) are frequently found in New Zealand meat.”
The new MPI guidelines detail how restaurants and food businesses should prepare, store and serve their food, and supplement the 2014 Food Act.
Top chef Ray McVinnie told Stuff NZ that serving a medium-rare burger is “dangerous and dumb” and that any chef who complains about such regulations does not understand basic food safety.
Yesterday, the Ministry for Primary Industries decided they will be talking to chefs about ways they can serve medium rare burgers and still keep food safe for consumers.
“We’re happy to work with chefs wanting to develop a custom Food Control Plan that covers their specific menu items. It might need different methods of sourcing, storing, and handling meat to make sure consumers are still protected.”
The move by MPI to regulate chefs’ kitchens brought howls of outrage and ridicule from those interviewed by the NZ Herald.
Labour’s Damien O’Connor said it was “ridiculous overkill”.
“We’ve got strict controls on how you kill and process meat. To then look at the cooking of it is nanny-state gone mad.
Northland MP Winston Peters, who has eaten at the Duke of Marlborough often over the years, said “paternalistic bureaucrats” were killing New Zealand businesses.
Sick customers ruin biz.
I look forward to the microbiologically-based arguments the talking heads will bring to the public discussion.
Assessment of risk communication about undercooked hamburgers by restaurant servers
Ellen M. Thomas, RTI International; Andrew Binder, Anne McLaughlin, Lee-Ann Jaykus, Dana Hanson, and Benjamin Chapman, North Carolina State University; and Doug Powell, powellfoodsafety.com
Journal of Food Protection
According to the U.S. Food and Drug Administration 2013 Model Food Code, it is the duty of a food establishment to disclose and remind consumers of risk when ordering undercooked food such as ground beef. The purpose of this study was to explore actual risk communication activities of food establishment servers. Secret shoppers visited restaurants (n=265) in seven geographic locations across the U.S., ordered medium rare burgers, and collected and coded risk information from chain and independent restaurant menus and from server responses. The majority of servers reported an unreliable method of doneness (77%) or other incorrect information (66%) related to burger doneness and safety. These results indicate major gaps in server knowledge and risk communication, and the current risk communication language in the Model Food Code does not sufficiently fill these gaps. Furthermore, should servers even be acting as risk communicators? There are numerous challenges associated with this practice including high turnover rates, limited education, and the high stress environment based on pleasing a customer. If it is determined that servers should be risk communicators, food establishment staff should be adequately equipped with consumer advisory messages that are accurate, audience-appropriate, and delivered in a professional manner so as to help their customers make more informed food safety decisions.
On Sunday, May 21, 2000, at 1:30 p.m., the Bruce Grey Owen Sound Health Unit in Ontario (that’s in Canada) posted a notice to hospitals and physicians on their web site to make them aware of a boil water advisory for Walkerton, and that a suspected agent in the increase of diarrheal cases was E. coli O157:H7.
Walkerton Water Tower
Not a lot of people were using RSS feeds, and I don’t know if the health unit web site had must-visit status in 2000. But Walkerton, a town of 5,000, was already rife with rumors that something was making residents sick, and many suspected
the water supply. The first public announcement was also the Sunday of the Victoria Day or May 24 long weekend and received scant media coverage.
It wasn’t until Monday evening that local television and radio began reporting illnesses, stating that at least 300 people in Walkerton were ill.
At 11:00 a.m., on Tuesday May 23, the Walkerton hospital jointly held a media conference with the health unit to inform the public of outbreak, make the public aware of the potential complications of the E. coli O157:H7 infection, and to tell the public to take necessary precautions. This generated a print report in the local paper the next day, which was picked up by the national wire service Tuesday evening, and subsequently appeared in papers across Canada on May 24.
The E. coli was thought to originate on a farm owned by a veterinarian and his family at the edge of town, a cow-calf operation that was the poster farm for Environmental Farm Plans. Heavy rains washed cattle manure into a long discarded well-head which was apparently still connected to the municipal system. The brothers in charge of the municipal water system for Walkerton were found to add chlorine based on smell rather than something like test strips, and were criminally convicted.
It identified several failings by the Hastings District Council, Hawke’s Bay Regional Council and drinking water assessors.
The outbreak in August last year made some 5500 of the town’s 14,000 residents ill with campylobacteriosis. It put 45 in hospital and was linked to three deaths.
The contamination was later found to have entered the town’s drinking water bores. Panel chair Lyn Stevens QC said the outbreak “shook public confidence” in this fundamental service of providing safe drinking water and it raised “serious questions” about the safety and security of New Zealand’s drinking water.
Knowledge and awareness of aquifer and contamination risks near Brookvale Rd fell below “required standards” and it failed to take effective steps to assess the risk, including the management of the many uncapped or disused bores in the vicinity, and the monitoring of the district council’s resource consent to take the water.
The district council “failed to embrace or implement the high standard of care required of a public drinking-water supplier,” particularly in light of a similar outbreak in the district in 1998, from which it appeared to have learned nothing.
The council’s mid-level managers especially failed, Stevens said. They delegated tasks but did not adequately supervise or ensure implementation of requirements. This led to unacceptable delays in developing the council’s water safety plan which would have been “fundamental in addressing the risks of the outbreak.”
That’s a polite way of saying, people care more about their retirement than others, and often fuck up.
Drinking Water Assessors were also at fault, with Stevens finding they were “too hands off” in applying the drinking water standards.
Sounds like food safety auditors.
They should have been stricter in requiring the district council to comply with responsibilities with its water safety plan, he said.
“They failed to address the [council] sufficiently about the lack of risk assessment and the link between the bores and the nearby pond.”
Nicki Harper of Hawkes Bay Today wrote a high number of positive E. coli readings in the Havelock North and Hastings water supplies over the years, dating back to a 1998 water contamination event similar to last year’s Havelock North campylobacter outbreak, caused bureau-types to do, nothing.
It was confirmed yesterday that the most likely source of the contamination was sheep feces that ran off a paddock following heavy rain on August 5 and 6 into the Mangateretere pond near Brookvale Bore 1.
Water from the pond then entered into the aquifer and flowed across to Bore 1 where it was pumped into the reticulation, Mr Stevens said.
The son of an elderly woman who died shortly after contracting Campylobacter during the Havelock North gastro crisis says she had “good innings” despite her death.
Jean Sparksman, 89, was one of three elderly people whose deaths were linked to the outbreak and had been living in the Mary Doyle retirement village at the time of the crisis.
Speaking from the Whangaparaoa Peninsula in Auckland yesterday, Mrs Sparksman’s son, Keith, said her death shouldn’t have happened the way it did.
“She contracted this bug but there were no steps taken to help. That’s probably why she died in the first place.”
The failures are all too familiar: space shuttle Challenger, Bhopal, BP in the Gulf, Listeria in Maple Leaf cold cuts, Walkerton: the tests said things were not good. But a human condition kicked in: Nothing bad happened yesterday so there is a greater chance of nothing bad happening today.
All these people fucked up, and others got sick.
Yet government, industry and academia will trod along, piling up retirement savings, until the next shitfest comes along.
So just watch this stupid Stones video with Keith out of his mind.
The inquiry into the Hastings District Council’s request to re-activate a Brookvale Road bore to augment Havelock North’s peak summer water supply retired today with a set of draft recommendations.
Before wrapping up proceedings, inquiry panel chair Lyn Stevens QC thanked the Hawke’s Bay Regional Council (HBRC) and Hastings District Council (HDC) for the efforts they made that resulted in the regional council dropping its prosecution of the Hastings council.
This agreement came after the first day of hearings on Monday, when pressure was applied by the panel to re-consider the charges.
After extensive questioning on Monday, the regional council agreed to withdraw the charges relating to breaches of the Hastings District Council’s resource consent conditions for taking water from Brookvale bores 1 and 2 – opting to instead consider issuing infringement notices.
Mr Stevens said, “The panel has noted a level of defensiveness in some of the evidence filed to date.
“I’m not being critical of any organisation or witness but wish to emphasise the overriding interest with this inquiry is the public interest, while we look to fulfil the terms of reference to determine the possible causes of contamination.”
A set of 16 draft recommendations were issued and Mr Stevens said the joint working group would be an important conduit to implement them.
The aim was to have the bore re-opened at the end of January before Havelock North water use reached peak demand in February.
Among the recommendations was a directive that the working group – comprising representation from HDC, HBRC, the DHB and drinking water assessors – meet regularly and share information of any potential drinking water safety risk.
For at least 12 months from December 12, the bore would receive cartridge filtration, UV and chlorine treatment, and a regime of regular montioring be implemented.
It was also recommended that the HDC draft an Emergency Response Plan before Bore 3 was brought on line.
Meeting government standards is about the worst thing any group can say when it comes to trust.
Almost all food purchases are an act of faith-based food safety.
The Pinto, an American car that had a tendency to explode when hit from behind, also met all government standards.
More than half the supermarket chickens in a Consumer NZ study carried Campylobacter, but the poultry association says the test was much stricter than official requirements.
The study of 40 chickens found 65 per cent (26 chickens) tested positive for Campylobacter, Consumer NZ said.
Fourty chickens don’t mean statistical shit, especially if they were from the same grower.
But already, the industry and the government are defending NZ poultry, without a lot of data.
Like blowing up real good.
Poultry Industry Association director Michael Brooks said chicken only accounted for 40 per cent of New Zealand’s campylobacter cases.
Some might consider that a lot.
Radio New Zealand reported that Brooks said, “The important thing is to remember that cooking kills campylobacter, and that it’s important to have good hygiene practices when handling a raw product. Safe storage practices and cooking it thoroughly will prevent the risk of illness.”
It’s about lowering loads. All that Campy into a kitchen means cross-contamination is rife.
In a statement, MPI director of systems audit, assurance and monitoring Allan Kinsella said the ministry had considered a retail testing programme but decided it was unnecessary.
Mandatory testing for broiler chicken carcasses was introduced in 2006, she said, and had been so successful it had led to a more than 50 percent reduction in foodborne campylobacter cases between 2007 and 2015.
The posturing on either side is a scam.
When will someone step forward and credibly say, in NZ, we should have fewer people barfing?
The charges were laid after the council investigated the source of the contamination that resulted in more than 5000 people getting sick, and the condition of water supply bores in the area.
The council said its investigations had found evidence of a breach of the maintenance conditions of the party’s resource consent. If a breach was proved, the resource consent no longer permitted the taking of water.
The council has commenced a prosecution against the party, alleging the unlawful taking of water from the aquifer arising from the alleged failure to meet well head maintenance conditions.
Council chief executive Andrew Newman said the drinking water contamination has had a devastating effect on the Havelock North community with wider regional impacts and the council was “very keen to see the cause of the contamination identified and to ensure it does not happen again”.
He said his council had more than 15 people working on its investigations.
These included council scientists, and Environmental Science Research (ESR) with expertise in the environment, land use, water and climate, as well as dye tracing experts.
He said their investigations had included surface and groundwater quality, the bore infrastructure, water pathways in the local environment and livestock in nearby paddocks.
Eight months on from a rescue helicopter dash to Starship children’s hospital, two-year-old Grace Dheda is enjoying being back on her family’s farm – even though it nearly killed her.
In March, Grace and her family were savouring rural life in Wellsford.
Mum Megan and Dad Kirin were planning their up-coming wedding.
That all came to a sudden halt when their daughter began to show signs of illness.
After two days of vomiting and diarrhea, a doctor diagnosed a tummy bug.
Grace was sent home and prescribed plenty of fluids, Megan says.
At home Grace played on the deck like her normal self, but collapsed at bedtime.
Grace was rushed back to the doctors.
“They put her on oxygen straight away. She’d been unconscious for about 45 minutes and they were starting to worry about potential brain damage.”
Given the severity of the situation and the closest ambulance an hour away, the Auckland Westpac Rescue Helicopter was called.
Grace and Megan were ferried to a helipad and arrived to see the chopper landing.
“It was such a relief to see the helicopter,” Megan says.
Megan recalls, “At first nobody knew what was wrong with her and why she was having these seizures. It wasn’t until a few days before we left the hospital that we found out she had contracted E. coli and HUS (Hemolytic Uremic Syndrome).”
HUS is a severe complication of the E. coli infection that can lead to kidney failure.
At first it was thought that Grace had contracted the bacterial infection through the water supply, however this was later tested and found to be normal.
It is now believed that she contracted it via the farm animals.
Megan says, “We’ve got cows here on the farm and I don’t like Grace going anywhere near them. The doctor told me I have ‘parental anxiety.’ ‘I love the farm life, but I’m a bit paranoid now and have about 20 bottles of sanitiser around the place.”
The Helicopter Trust is actively fundraising at present in order to purchase three new ventilators for use on their helicopters and in their Rapid Response Vehicle.