Barf’s Up: Brisbane seafood restaurant fined $37,000 after raw-egg aioli sickens 29

For casual-corporate barf, nothing beats the South Bank Surf Club.

The South Bank Parklands, which were established on the former site of World Expo 88, are one of Brisbane’s most popular tourist attractions.

Approximately 11,000,000 people visit the South Bank Parklands each year.

On Sept. 23, 2015, Brisbane’s South Bank Surf Club allegedly made up a large batch of raw-egg-based aioli sauce and served it for seven days.

At least 29 diners were sickened.

At the time, the manager of the club said the cause was “a bad batch of eggs’’ provided by a supplier. They said the eggs had been used in sauces served with seafood platters.

“We’ve been caught out, unfortunately. Our customers’ wellbeing is our priority and anyone with concerns can get in touch with us,” they said. “To rectify the problem, we are not making sauces in-house.’’

Guess they were too busy courting biz-cas types to worry about microbiology.

The South Bank Surf Club was fined $37,000 this week for its food-porn mistake in making aioli dip with raw eggs, then leaving the dip out on a warm counter for hours.

Lawyers for the restaurant on Thursday entered guilty pleas to 22 charges of serving unsafe food over eight days.

The charges did not arise from unhygienic practices and the company had no knowledge the food was unsafe, the court heard.

Really?

Western Australian hockey player Kelli Reilly had snacked on buffalo wings with aioli sauce with her team at the restaurant the day before they were due to play in the final of a masters competition in Brisbane.

They won gold at the tournament but soon after, Ms Reilly was hospitalised for three days and still suffers from the salmonella poisoning.

She has not been able to play hockey since and has sworn off aioli.

‘I’ve been through a lot, I’d probably not like to comment on it all because it has impacted me a lot and my family,’ she said outside court.

‘I would not wish this on anybody.’

A table of Australian egg outbreaks is available at http://barfblog.com/wp-content/uploads/2015/10/raw-egg-related-outbreaks-australia-10-9-15.xlsx.

44 sickened: It was the eggs, again, in Australia, tea towels not suitable for draining excess moisture

Fuck me.

Grocer-Grind-Bacon-Eggs-Benny-640x423I give up.

How hopeless are Australians when it comes to making people barf with raw or undercooked eggs?

According to Greg Stolz of The Courier-Mail, a top Gold Coast cafe has pleaded guilty to putting more than 20 customers in hospital with salmonella poisoning, most after eating contaminated eggs benedict (right, exactly as shown, with a serving of sprouts).

Gold Coast Hospital had to open a special ward to cope with the mass outbreak, Southport Magistrates Court heard.

A total of 44 diners became ill after eating at the Grocer and Grind cafe at Broadbeach Waters in March last year, the court was told.

Thirty had laboratory-confirmed salmonella poisoning while another 14 also reported being ill.

Twenty-two customers were hospitalised with symptoms including nausea, stomach cramps, vomiting, fever, blood in their stools and diarrhea.

The court heard poor food handling practices, including “temperature abuse” and using a tea towel to drain moisture from eggs used to make hollandaise sauce, was to blame for the outbreak.

Grocer and Grind had been issued an official warning about poor hygiene including dirty tea towels four months before the outbreak, the court heard.

Grocer and Grind and its owner Taletha March pleaded guilty to two charges, brought by Queensland Health, of selling unsafe food.

The cafe and Ms March face maximum fines of more than $330,000.

The hearing is continuing.

A selection of egg-related outbreaks in Australia can be found here.

 

Over 100 sickened, Chin Chin owners fined over $100K in Australia

Over a year after more than 100 people were sickened with Salmonella after consuming deep fried ice cream batter containing raw eggs, former owners of Chin Chin Chinese restaurant in Springwood, south of Brisbane, have been prosecuted.

raw.egg.ice.creamMr Jing Wen Zheng and Ms Soc Kien Taing last week pleaded guilty, in the Beenleigh Magistrates Court, to three charges each of selling unsafe food to patrons of Chin Chin Chinese Restaurant on 3, 4 and 5 January 2015.

They have been fined $60,000 in total for the offences and ordered to pay $41,914 in total for costs of laboratory analyses and $1,000 in total for professional costs.

Metro South Public Health Unit environmental health manager, Mr Greg Shillig, said the action was the result of numerous complaints of foodborne illnesses following the consumption of food at the premises.

“The sale of this unsafe food caused laboratory-confirmed Salmonellosis in 100 of the 138 individuals who were ill, with the same molecular strain found not only in the food, but also on cleaning cloths, food preparation surfaces and other surfaces throughout the kitchen,” Mr Shillig said.

“This indicated significant cross contamination because of poor handling and hygiene standards.

“This particular outbreak placed a significant cost burden on local hospital emergency departments, including Logan Hospital, which set up a specific treatment ward for patients who dined at the restaurant.”

Mr Shillig said that, in response to this food poisoning outbreak, the Logan City Council cancelled the food business licence for Chin Chin Chinese Restaurant.

New rules for Dubai shawarma shops coming up

New food safety rules for Dubai shawarma shops are expected soon and will cover the way eggs are used in mayonnaise for shawarmas as well as the space, layout, cooking, and storage standards for the outlet, among other points.

shawarma1013_1_portraitTheir comments came on the sidelines of the announcement of a campaign to train and educate some 4,000 food handlers in Dubai on food safety.

The campaign, run by the municipality and Unilever Food Solutions, was announced on April 7, World Health Day, which this year focused on food safety.

The shawarma rules could be implemented or announced by the end of April but it is understood outlets will be given a grace period to fully comply.

Shawarma, an Arabic meal made from shreds of grilled chicken or meat pieces rolled in pita bread, is one of the most common snacks enjoyed by Emiratis and expats.

The meat is piled up in boneless slices in a cylinder shape around a large central skewer rotated over a vertical grill.

Shawarma stands, attached to restaurants, are abundant in the UAE. They used to be found in the open air before officials directed they be moved indoors or confined in an enclosure.

On Tuesday, municipality officials said there was already an exhaustive Food Code available for all food outlets to help them comply with the hundreds of existing food safety rules to a greater degree.

Bobby Krishna, the department’s principal food inspection officer, said inspectors “occasionally find salmonella” contamination in shawarma shops and that some shawarma makers use raw eggs — susceptible to salmonella — instead of pasteurised eggs to make their own mayonnaise, which will not be allowed (Australia, are you listening?)

“If one person has an infected egg, one person falls sick. If you use that egg in mayonnaise — which will go into many shawarmas — many people will fall sick,” he added.

Chicken, the most popular meat used in shawarma, is another food source more commonly associated with salmonella infections than other foodstuffs.

“We are going very risk-specific. You don’t wait for food poisoning to occur. Shawarma by its nature is risk-prone. We occasional find salmonella; we found some unfit samples.”

He stressed however “we are not saying ‘don’t eat shawarma’.”

Australia still has an egg (food porn) problem: Former partner of MKR judge investigated after food poisoning incident at Double Bay Public School

The story below from the Wentworth Courier gives a taste of the disdain and food porn that permeates Australian egg culture.

mayonnaise.raw.eggA table of egg-based Salmonella outbreaks is available here.

The former partner of TV chef Manu Feildel has been implicated in a Salmonella poisoning incident at the Double Bay Public School’s Year 6 farewell event.

The incident, which occurred in December 2014, has since been the subject of a NSW Food Authority and NSW Health investigation.

A NSW Food Authority spokeswoman said an investigation had linked the salmonella outbreak “to a raw egg sauce served”.

“The NSW Food Authority has worked with the home-based catering business involved … and provided the operator with advice, guidance and information in relation to food safety requirements.”

Ronnie Morshead, Feildel’s partner for more than a decade and the owner-operator of Red Sage Catering which catered the function, said yesterday she had sent the Food Authority’s findings on to the school’s principal Andrea Garling.

“I believe the school is still waiting on an official report from the director of public health (Mark Ferson),” Ms Morshead said.

“But I understand, as far as (Professor Ferson) was concerned the whole (investigation) was complete.”

Last week, the Courier published details of six confirmed cases of salmonella following the farewell.

Prof Ferson, the South East Sydney Local Health District public health director, said on Monday that “more than six people were affected”, but as the Food Authority had completed its investigation, there was no need for him to conduct ­interviews with other victims.

A parent, who did not want their name published, said upwards of 25 people had fallen ill, including their own child who was still yet to fully recover.

raw.egg.mayo“How can there have been a thorough investigation when not every body has been interviewed?” the parent said.

“There’s talk of reimbursing medical bills but this is so much more than that. What about all that unnecessary suffering?” Prof Ferson said his ­department had identified the farewell event as the source of a salmonella outbreak after receiving ­unusual lab results.

The school has declined to comment and has directed questions to the NSW Education Department.

A spokesman did not ­respond to the Courier’s questions yesterday.

Pathogenicity of Salmonella strains isolated from egg shells and the layer farm environment in Australia

Periodically? How about monthly. A table of egg-based Salmonella outbreaks is available at http://barfblog.com/wp-content/uploads/2014/12/raw-egg-related-outbreaks-australia-12-8-14.xlsx

aioli dressingIn Australia, the egg industry is periodically implicated during outbreaks of Salmonella food poisoning. Salmonella enterica serovar Typhimurium and other nontyphoidal Salmonella spp., in particular, are a major concern for Australian public health.

Several definitive types of Salmonella Typhimurium strains, but primarily Salmonella Typhimurium definitive type 9 (DT9), have been frequently reported during egg-related food poisoning outbreaks in Australia. The aim of the present study was to generate a pathogenicity profile of nontyphoidal Salmonella isolates obtained from Australian egg farms.

To achieve this, we assessed the capacity of Salmonella isolates to cause gastrointestinal disease using both in vitro and in vivo model systems. Data from in vitro experiments demonstrated that the invasion capacity of Salmonella serovars cultured to stationary phase (liquid phase) in LB medium was between 90- and 300-fold higher than bacterial suspensions in normal saline (cultured in solid phase). During the in vivo infection trial, clinical signs of infection and mortality were observed only for mice infected with either 103 or 105 CFU of S. Typhimurium DT9. No mortality was observed for mice infected with Salmonella serovars with medium or low invasive capacity in Caco-2 cells.

Pathogenicity gene profiles were also generated for all serovars included in this study. The majority of serovars tested were positive for selected virulence genes. No relationship between the presence or absence of virulence genes by PCR and either in vitro invasive capacity or in vivo pathogenicity was detected. Our data expand the knowledge of strain-to-strain variation in the pathogenicity of Australian egg industry-related Salmonella spp.

USDA: Stop eating raw cookie dough

We don’t eat homemade cookie dough or cakes or cupcakes, like the ones Sorenne and Amy made for Sorenne’s birthday last night and delivered to her class this morning.

Australia has enough of a raw egg problem.

nestle.toll.house.cookie.doughAccording to Pete Kasperowicz of The Blaze, the U.S. Department of Agriculture has issued an order that millions of Americans will likely find impossible to carry out: stop eating raw cookie dough.

“Avoid raw or partially cooked eggs or foods containing raw eggs, such as cookie dough,” USDA advised in an email over the weekend.

Carrying out that simple 15-word recommendation would radically change millions of lives, from families who routinely bake cookies and invite the kids to scoop batter out of the bowl, to people who scarf down pre-packaged cookie dough, to everyone who eats cookie dough found in ice cream.

Simply put, it’s not immediately clear that America is ready to take on USDA’s mission. But it’s also unclear if it’s necessary — there is something of a debate over whether it’s safe to eat cookie dough, or whether the risk of getting salmonella from raw eggs is too high.

cookiedoughSome, like FoodBeast.com, say it’s “actually really hard to get salmonella from eggs.” The site has an article up noting that bakers routinely eat batter and never get sick, and say the trick is in making sure the eggs are refrigerated.

And cookie dough found in ice cream is pasteurized, making it safe to eat, according to various online food experts.

But many still note the danger, and the 2009 recall of raw dough from Nestle that got dozens of people sick from E. coli. A Las Vegas mother died in 2013 of E. coli after eating raw cookie dough.

 

Raw egg mayonnaise more of a G20 threat than terrorism

As Brisbane locks down for the G20 meetings this weekend, Queensland’s Chief Health Officer, Jeanette Young, stated this week that she was more concerned about the threat of raw egg mayonnaise than terrorism, with major hospitals primed to take action in the case of a mass food poisoning event.

g20.brisbane.14“I’m actually a little bit more worried about food poisoning than I am about other incidents, particularly we’ve seen quite a few outbreaks in Queensland over the last few years, mainly due to raw eggs,” Dr Young said.

We have a lot of problems with raw egg mayonnaise and we’ve seen quite a few incidents where hundreds of people have been impacted, so we certainly don’t want that to happen. I think that is a fairly realistic scenario, but very unlikely given the amount of work that’s been done. My personal view is we should all shy away from raw egg mayonnaise at all times,” she said.

Over 7000 dignitaries, foreign delegates and journalists are starting to arrive in Brisbane already in preparation for events leading up to the main G20 summit on Friday and Saturday this week.

raw.egg.mayoMany of the more high-profile guests will be bringing their own healthcare teams with them with the doctors being accredited by Queensland Health to practice medicine here. In the case of a serious illness or injury, the dignitary will be treated in a Brisbane Hospital.

I can’t imagine any of them allowing their leaders to eat a raw-egg based dish.

A table of raw egg related outbreaks in Australia is available at http://barfblog.com/wp-content/uploads/2014/03/raw-egg-related-outbreaks-australia-3-3-14.xlsx

160 sickened: Australian restaurant to face criminal charges for using raw egg mayo

Over a year after 160 people were sickened from Salmonella linked to raw egg mayonnaise, owners of the former Copa Brazilian restaurant have been charged with criminal offences over the largest salmonella outbreak in Canberra’s history.

mayonnaise.raw.eggMany diners who ate at the newly-opened all-you-can-eat Brazilian barbecue were left with salmonella poisoning, and the Canberra Hospital’s emergency department reportedly had one of its busiest days on record.

Some victims are understood to still be suffering long-term health problems. 

A major ACT Health investigation found an egg supplier in Victoria to be responsible for the bad eggs.

The restaurant, which had only recently opened before the incident, issued an apology to those affected and removed all products containing raw egg from its menu to ensure the poisoning was not repeated.

It closed voluntarily, before reopening under the close watch of ACT Health authorities.

But the restaurant eventually closed its doors and left Dickson in June this year.

A criminal case has now been launched against Copa’s owners, listed on court papers as Zeffirelli Pizza Restaurant Pty Ltd.

Two charges have been laid for selling unsafe food likely to cause physical harm.

Under ACT food safety law, those who either knowingly or negligently sell unsafe food can face criminal prosecution.

The criminal charges come after the majority of the food poisoning victims settled civil claims against the restaurant. 

Copa has paid out an estimated $1 million, including costs, to many of those struck down by salmonella. 

Australia has a raw egg problem. A table of raw egg related outbreaks in Australia is available at http://barfblog.com/wp-content/uploads/2014/03/raw-egg-related-outbreaks-australia-3-3-14.xlsx

Raw eggs: Dubai dinner cruise cook jailed after 5 women fall ill with salmonella

A cook has been jailed for three months for risking the lives of five women who became sick with salmonella poisoning after serving them a bacteria-infected chocolate mousse at a dinner cruise.

chocolate mousseThe 42-year-old Indian cook, R.M., was said to have failed to store the chocolate mousse in an appropriately hygienic place before it got hit by the bacteria.

Then he endangered the lives of the five women, of different nationalities, who happened to be enjoying a group dinner on a floating restaurant at Dubai Marina when they consumed the contaminated sweet.

Dubai Municipality’s inspector testified to prosecutors that the chocolate mousse was unsuitable for human intake because it was infected with salmonella. The inspector mentioned in the report that the cook used unpasteurised eggs to make the chocolate mousse.