Health officials on Tyneside are investigating seven confirmed and four possible cases of E.coli O157 infection in adults from the Gateshead area.
The Health Protection Agency (HPA) said six of those infected bought cooked meats or sandwiches from Myers bakery in Felling.
The owners have agreed to close the bakery pending further investigations.
Amy, Sorenne and I spent a long last weekend in San Francisco, where Amy conferenced, I had some meetings, but mainly just hung out with the kid (three pirates and a little girl, right).
The washrooms at the San Francisco airport featured the Dysan airblade, billed as the “fastest, most hygienic hand dryer.” Says so right on the machine. And it’s certified by NSF as “tested, certified, hygienic.” Says so right on the machine.
My bowels are in a state of flux when traveling so I had several opportunities to try out the newfangled machinery, that sounds like an airplane is taking off below your fingertips.
We have maintained, based on our reading of the available literature, that proper handwashing, entails:
• wet hands with water;
• use enough soap to build a good lather;
• scrub hands vigorously, creating friction and reaching all areas of the fingers and hands for at least 10 seconds to loosen pathogens on the fingers and hands;
• rinse hands with thorough amounts of water while continuing to rub hands; and,
• dry hands with paper towel.
Water temperature is not a critical factor — water hot enough to kill dangerous bacteria and viruses would scald hands — so use whatever is comfortable.
The friction from rubbing hands with paper towels helps remove additional bacteria and viruses.
I did a cursory search to find some data on the Dysan thingy, and found a study comparing paper towel, regular blow dryers, and a Dysan-type jet dryer that was published in 2008.
Those authors state:
“The jet air dryer showed that there were significant differences (although not as great as for the fingerpads) between the towels and both types of dryer. Again, the superior performance of the towels in reducing bacterial numbers was confirmed. As for the fingerpads, the jet air dryer performed better than the warm air dryer in not increasing mean bacterial count on the palms as much but this difference was not significant.
“Therefore, the manufacturer’s claim that the tested JAD is the “most hygienic hand dryer” is confirmed, especially for fingerpads and assuming that the term “hand dryer” refers to electric devices only because its performance in terms of the numbers of all types of bacteria remaining on the hands of users compared to paper towels was significantly worse. …
“It is well known to microbiologists that air movements encourage the dispersal and transmission of microorganisms and increase the chances of the contamination of materials or persons in any situation. This makes paper towels, where little air movement is generated, the most hygienic option tested in this respect followed by the warm air dryer and, lastly, the jet air dryer.”
The friction from rubbing with paper towel is particularly effective at reducing microbial populations; yet many of these public bathrooms have signs proclaiming that electric dryers of whatever kind are better, and save the trees. Oh, and I should hear from someone at Dysan or NSF – public claims need to be backed with public data.
Maybe I’ll just stay at home.
This Christmas I will be venturing to Australia for the first time. My flatmate graciously invited me to spend the holidays with her, and the chance to potentially bump into Mr. G (Summer Heights High) was something I couldn’t pass up.
While I search for the famous mockumentry star, a Sydney restaurateur will likely be continuing her ugly legal battle against a food critic reports TheAge.com.au.
In evidence in the NSW Supreme Court on Wednesday, Ljiljana Gacic sobbed as she launched a diatribe against the critic, Matthew Evans, whom she described as "low life".
She said the review had been "done for a purpose", and told Justice Ian Harrison she had put on 57 kilos in the six years since its publication because of the stress.
In September 2003, Fairfax’s The Sydney Morning Herald published a review referring to "unpalatable" dishes, describing the restaurant’s overall value as "a shocker" and scoring it 9/20 – in the "stay home" category. The restaurant went into administration in March 2004.
The article has been found to convey defamatory meanings, including that the trio "incompetent" as restaurant owners because they sold unpalatable food and employed a chef who made poor quality dishes.
Mr [Tom] Blackburn [ SC, for Fairfax – the newspaper] then suggested that either Ms Gacic was "malevolently and maliciously fabricating it or you are deluded".
The judge is now holding a hearing relating to defences – including truth – put forward by Fairfax, and on the amount of damages, if any, which should be awarded.
Taking classroom pets home for the weekend was a kindergarten ritual 40 years ago, along with the scurrying to find the bunny corpse behind the couch and returning it to class Monday morning.
It’s not dead. It’s sleeping. Tuckered out.
Jerry Curtsinger of Louisville, Kentucky, thought it would be a good idea if his kids could bring home the green anoles, a type of small, green lizard, that are apparently science class favorites.
Curtsinger said the problems began two weeks after his kids took home two lizards from school.
"Caden, our youngest, he got sick, and he had a fever of between 101 and 102.”
In the weeks that followed, Curtsinger and his two other children also became violently ill. And he said the doctor’s diagnosis was salmonella.
Curtsinger learned about three out of four lizards carry salmonella. So he brought his concerns to the Jefferson County Public School District.
Lee Ann Nickerson, a science specialist with JCPS, said JCPS has a standard letter that is sent to all parents when their children want to adopt any kind of class pet, which outline the guidelines of each adoption and give some caretaking tips. After the Curtsinger family’s salmonella episode, a new warning was inserted into that letter in bold italics.
Those classroom pets are now on double secret probation.
Nickerson said JCPS has been using lizards to demonstrate habitats in science class for several years, and this is the first time anyone has contracted salmonella from them. She also noted that other common pets, such as dogs, can also carry salmonella. Like lizards, they’re perfectly safe as long as you practice proper handwashing when you handle them.
I’m sure that’s tremendously comforting to the Curtsinger’s of Kentucky.
The cafeteria food fight, as immortalized in the 1978 film, Animal House, has become a high school rite of passage.
.jpeg)
Except in Chicago (home to John Belushi, right)
The New York Times reports this morning that 25 students, ages 11 to 15, were rounded up, arrested, taken from school and put in jail on charges of reckless conduct, a misdemeanor, after a food fight at the middle-school campus of Perspectives Charter Schools, in the Gresham neighborhood on the South Side.
That was last Thursday afternoon. Now parents are questioning what seem to them like the criminalization of age-old adolescent pranks, and the lasting legal and psychological impact of the arrests.
“My children have to appear in court,” Erica Russell, the mother of two eighth-grade girls who spent eight hours in jail, said Tuesday. “They were handcuffed, slammed in a wagon, had their mug shots taken and treated like real criminals.”
A couple of cool papers on Campylobacter were published last week — one discussing outbreaks of the pathogen in Australia (and the most common sources) and another suggesting that generic E. coli is a lousy indicator of campy in water.
In the first paper, Outbreaks of Campylobacteriosis in Australia, 2001 to 2006, researchers looked at 33 outbreaks of campylobacterosis between 2001 and 2006 resulting in 457 probable and 147 confirmed illnesses. These outbreaks only captured 0.1 per cent of laboratory confirmed outbreaks suggesting that sporadic cases are much more problematic than outbreaks. The group found that commercial settings were implicated in 55 per cent of the outbreaks, and the most common suspected food vehicle was poultry (41 per cent of outbreaks). Salads were also suspected in two of the outbreaks.
In the second paper, Thermotolerant Coliforms Are Not a Good Surrogate for Campylobacter spp. in Environmental Water, researchers in the former home of the Nordiques, Quebec, analyzed over 2400 samples of river water from 25 sites over a two year period. The samples were tested for the presence of indicators (thermotolerant coliforms and generic E. coli) and Campylobacter. The group found that there was a weak association between the distributions of Campylobacter spp. and thermotolerant coliforms and between the quantitative levels of the two classes of organisms. Their results suggest that sampling water for thermotolerant coliform does not provide a good indication whether or not Campylobacter is present.
This is important information for the produce industry which, as the first paper shows, plays a role in Campylobacter infections. By testing water for common indicators, producers and packers may be missing campylobacter risks entirely.
A good way to get campylobacter? Use raw chicken to reduce swelling.
One of the first things I did after officially joining Kansas State University in 2006 was try and figure out some novel research. Chapman flew in from Guelph, we had a beer with Phebus at a local bar and sketched out a proposal on the back of a napkin, to observe people cooking chicken.
.jpg)
Sarah Wilson, my composed colleague from the Guelph days, drafted the proposal and it got funded by the American Meat Institute.
The observational research was conducted in 2007 and the results were published this week by the British Food Journal.
Chapman created a novel video capture system to observe the food preparation practices of 41 consumers and the press summary is below, as is the abstract.
A Kansas State University study has shown that when preparing frozen foods, adolescents are less likely than adults to wash their hands and are more susceptible to cross-contaminating raw foods while cooking.
"While half of the adults we observed washed their hands after touching raw chicken, none of the adolescents did," said Casey Jacob, a food safety research assistant at K-State. "The non-existent hand washing rate, combined with certain age-specific behaviors like hair flipping and scratching in a variety of areas, could lead directly to instances of cross-contamination compared to the adults."
Food safety isn’t simple, and instructions for safe handling of frozen chicken entrees or strips are rarely followed by consumers despite their best intentions, said Doug Powell, K-State associate professor of food safety who led the study.
.jpg)
As the number and type of convenience meal solutions increases — check out the frozen food section of a local supermarket — the researchers found a need to understand how both adults and adolescents are preparing these products and what can be done to enhance the safety of frozen foods.
In 2007, K-State researchers developed a novel video capture system to observe the food preparation practices of 41 consumers – 21 primary meal preparers and 20 adolescents – in a mock domestic kitchen using frozen, uncooked, commercially available breaded chicken products. The researchers wanted to determine actual food handling behavior of these two groups in relation to safe food handling practices and instructions provided on product labels. Self-report surveys were used to determine whether differences exist between consumers’ reported food handling practices and observed behavior.
The research appeared in the November 2009 issue of the British Food Journal. In addition to Jacob and Powell, the authors were: Sarah DeDonder, K-State doctoral student in pathobiology; Brae Surgeoner, Powell’s former graduate student; Benjamin Chapman, an assistant professor at North Carolina State University and Powell’s former graduate student; and Randall Phebus, K-State professor of animal science and industry.
Beyond the discrepancy between adult and adolescent food safety practices, the researchers also found that even when provided with instructions, food preparers don’t follow them. They may not have even seen them or they assume they know what to do.
"Our results suggest that while labels might contain correct risk-reduction steps, food manufacturers have to make that information as compelling as possible or it will be ignored,” Chapman said.
They also found that observational research using discreet video recording is far more accurate than self-reported surveys. For example, while almost all of the primary meal preparers reported washing hands after every instance in which they touched raw poultry, only half were observed washing hands correctly after handling chicken products in the study.
Powell said that future work will examine the effectiveness of different food safety labels, messages and delivery mechanisms on consumer behavior in their home kitchens.
Self-reported and observed behavior of primary meal preparers and adolescents during preparation of frozen, uncooked, breaded chicken products
01.nov.09
British Food Journal, Vol 111, Issue 9, p 915-929
Sarah DeDonder, Casey J. Jacob, Brae V. Surgeoner, Benjamin Chapman, Randall Phebus, Douglas A. Powell
http://www.emeraldinsight.com/Insight/viewContentItem.do;jsessionid=6146E6AFABCC349C376B7E55A3866D4A?contentType=Article&contentId=1811820
Abstract:
Purpose – The purpose of the present study was to observe the preparation practices of both adult and young consumers using frozen, uncooked, breaded chicken products, which were previously involved in outbreaks linked to consumer mishandling. The study also sought to observe behaviors of adolescents as home food preparers. Finally, the study aimed to compare food handler behaviors with those prescribed on product labels.
Design/methodology/approach – The study sought, through video observation and self-report surveys, to determine if differences exist between consumers’ intent and actual behavior.
Findings – A survey study of consumer reactions to safe food-handling labels on raw meat and poultry products suggested that instructions for safe handling found on labels had only limited influence on consumer practices. The labels studied by these researchers were found on the packaging of chicken products examined in the current study alongside step-by-step cooking instructions. Observational techniques, as mentioned above, provide a different perception of consumer behaviors.
Originality/value – This paper finds areas that have not been studied in previous observational research and is an excellent addition to existing literature.
A worker at Lucas Oil Stadium, home to Peyton Manning and the Indianapolis Colts of the National Football League, told WXIN she’s blowing the whistle on continual food safety issues at the stadium.
"The pictures are actually showing mice droppings in the food pantry, on the floor, on the shelves, on the counters, there’s been some on the carts. I brought these pictures forward because I felt people should know where their food’s coming from. It’s not safe."
Fox59 contacted Centerplate, the caterer for the stadium, but they did not respond.
Centerplate Catering and Lucas Oil Stadium have been cited for food safety violations dating back to 2008. In January 2009, health investigators found dead rodents hadn’t been removed from food service areas. In March, investigators found mice feces by coffee urns. In April, a report showed mice running through a Stadium Kitchen. In September, there were violations for improperly storing toxic materials and for "unsafe food" that wasn’t being kept cold or hot enough at Lucas Oil.
Sub Rosa describes itself as a virtual restaurant & secret bar located in Dundee, Oregon. By day, it’s a lunch room for the distillery office and stealth drop in bistro with thundering tunes, WiFi Internet connections and a limited lunch menu. By night, when we are open, it’s an underground fine dining restaurant and spirits bar.
Today, Sub Rosa posted on its web site that,
It will come to no surprise to many that Sub Rosa has a clothing optional policy.
This ‘tradition’ started with our wait staff. It was late July – the week of the annual International Pinot Noir Celebration and it was quite hot outside. We had to chill our Pinot Noir before serving because of the heat.
One wardrobe malfunction led to another that evening and soon the entire wait staff was topless. Being a huge wine tasting weekend, Sub Rosa was filled out-of-towners including some French guests. There is something about being on vacation that releases the inhibitions. It wasn’t long until half the female guests had doffed their tops as well. You would have thought you were at some French Rivera private party, but no – just another magical weekend night at Sub Rosa in Dundee.
We’ve been known to cook topless with only the benefit of a kitchen apron separating us from the raw flame. Nude barbecue, while not the rule can happen on hot summer evening at Sub Rosa.
Sub Rosa’s feeling is that both men and women deserve to go topless. Get over it already. You’re starting to accept screw caps as alternatives to cork in wine bottles. You might as well get used to both sexes running around topless.
Nothing says classy like, Show me your hooters – with a $100 bottle of wine rather than Miller LIte.
If a company making ready-to-eat refrigerated deli-meats has a “strong culture of food safety,” would an employee shake a broom over a line of processed product?
.jpg)
If more inspectors are the answer to safer food, why would the inspectors need publicly reported accounts of foodborne illness and death to try harder?
And if the company and inspectors are doing lots of tests to ensure enhanced food safety, why aren’t they bragging about it instead of requiring an Access to Information request by a media outlet to discover that inspectors continue to find problems with Maple Leaf Foods infamous Bartor Road plant in Weston, Ontario.
Last night, Steve Rennie of The Canadian Press reported that Canadian federal food safety types found a troubling lack of hygiene at Maple Leaf Foods’ Toronto facility just weeks after it reopened last year from a temporary shutdown for cleaning – after 22 people were killed and 53 sickened with listeria linked to deli meat.
A Canadian Food Inspection Agency inspection report dated Oct. 10, 2008, found:
• slime on part of the meat-trimming table in the curing room;
• meat debris on two steel container bins and unidentified debris on the brine tank in the curing room;
•a moist and mouldy cardboard sheet on the base of a skid in the curing room that holds bags of salt;
•mouldy caulking on the walls of the meat-defrosting room;
•a stack of dirty, mouldy and broken skids left in the frozen packoff room during cleaning;
• food debris on knife holders, floor and meat containers in the formulation room; and,
• rust on equipment used to process mock chicken.
The Canadian Press obtained that inspection report and others under the Access to Information Act.
Another report says during visits on Oct. 20 and 21, an inspector watched as "an employee in a grey jacket lifted a floor broom over a finished food product conveyor belt during operation to sweep in between the conveyors." (No additional information as to whether the product was packaged or not).
.jpeg)
Then on Oct. 22, the inspector saw a worker using a forklift to move ready-to-eat link sausages from the cooler to a line for packaging. The report notes the meat at the bottom part of the lift "was not protected for the potential wheel over spray or splash cross contamination."
That part is gross. And unacceptable.
On Aug. 23, 2008, (barfblog.com passim ad nauseum) Maple Leaf CEO Michael McCain took to the Intertubes to apologize for an expanding outbreak of listeriosis that would eventually kill 22 people. As part of his speech, McCain said that Maple Leaf has “a strong culture of food safety.”???
On Aug. 27, 2008, McCain told a press conference, ??????“As I’ve said before, Maple Leaf Foods is 23,000 people who live in a culture of food safety. We have an unwavering commitment to keep our food safe, and we have excellent systems and processes in place.
Dr. Randy Huffman, Maple Leaf’s chief food-safety officer, took to his company’s Journey (worst band ever)-inspired Journey to Food Safety Leadership blog to say today,
“The average reader must be wondering how this plant could have so many issues only a month after re-opening from causing one of the worst food safety crises in Canada.”
I’m not sure what he means by average. I consider myself dull and below-average; does that mean I won’t be able to understand what he is saying?
Huffman: Over the past 12 -14 months- since these inspections were conducted – we have invested over $5 million in upgrades at the Bartor Road plant. This includes repair of floors and wall surfaces, air handling systems, caulking, better separation of raw and cooked areas of the plant, new pallets and new slicing and packaging equipment. We have implemented over 200 new operating procedures.
Why did it take 22 deaths and 53 illnesses to make this food safety investment?
Huffman: CFIA generates these reports and so does Maple Leaf, through our own inspections across all our plants. We welcome this government scrutiny. Canadians hold us to a higher standard, as they should.
So why did the reports have to be obtained through an Access to Information request, and why doesn’t Maple Leaf just sidestep the government and make the reports public, along with other data, as it becomes available, to build trust with the buying consumer?
Would more inspectors have helped? Maybe if they were looking. Federal food inspection union thingy Bob Kingston said,
"In a normal operation that had not been through what they had been through, that might be a common occurrence. But in this facility, it’s very surprising that that would still be there. Because you would expect it to be spotless."
The best food producers, processors, retailers and restaurants will go above and beyond minimal government and auditor standards and sell food safety solutions directly to the public. The best organizations will use their own people to demand ingredients from the best suppliers; use a mixture of encouragement and enforcement to foster a food safety culture; and use technology to be transparent — whether it’s live webcams in the facility or real-time test results on the website — to help restore the shattered trust with the buying public.
And the best cold-cut companies may stop dancing around and tell pregnant women, old people and other immunocompromised folks, don’t eat this food unless it’s heated