I don’t know exactly when the barfblog risk factor vs. yuck factor thing was coined, but it’s been a running theme for over a decade. The concept is that stuff that grosses some people out (like this 3-year old’s poop party) garners more attention than the stuff that actually makes people sick.
There’s literature out that that shows that individuals are likely to perceive a situation or product as unsafe if it appears dirty, gross, or yucky, regardless of whether or not there is an actual food safety risk.
Many food safety regulatory systems, at national and local levels, employ a risk-based standard and inspection process grounded in both epidemiological and scientific evidence for monitoring and addressing food safety from farm-to-fork.
Risk and yuck get confusing.
Like bats and scorpions in bagged salad are a bigger deal for the mere mortals like the hockey parents I hang out with than actual outbreaks (like this one). Finding something that’s gross, and isn’t expected, garners a stronger media reaction than seven cases of E. coli O157.
Lots of folks I’ve talked to over the past couple of days want to know why there are suddenly more of these weird animals-in-food events (there aren’t) and how it happens.
We’ve seen stuff like this before:
It’s possible that the mechanical harvesting could pick something like this up and it makes it through the quality control steps (see this video of what a salad mix mechanical harvester looks like beginning at 1:17)
The washing, sorting line is a place for quality control to happen (and here’s another video about that process), but it doesn’t surprise me that small animals make it through (and these events seem really rare)
As for risk, animals can carry human pathogens. As with any fresh produce item, there’s not a cook step (usually), so the potential for these extra critters (and their feces or body parts) to carry something like Salmonella is there. But the exposure chance is pretty low. Once discovered, I don’t know if many folks will eat around the animals once discovered.
Folks might benefit from targeted information about yuck versus epidemiologically-driven food safety risks. Not just the home chefs, but the industry and government risk managers that have to explain where their food safety priorities lie – and how stuff – like bats – slip through the cracks.