Handwashing is top safety precaution at Lakeland Community Hospital

Posted on June 21, 2009 by Megan Hardigree

In Niles, Michigan, fourteen children, ages 8-10, attended the annual Lakeland Community Hospital’s ‘Take Your Child to Work Day.’ The primary lesson of the tour was emphasizing the hospitals’ top safety precaution: handwashing. JoEllen Gamso, RN, said, “The goal for the event was to identify the many ways that patient and associate safety is maintained in the workplace.” Before and after each department tour, every child was given a golf ball sized amount of hand-sanitizing foam to demonstrate the importance of clean hands.

Soft-serve ice cream concerns in Toronto

Posted on June 20, 2009 by Ben Chapman

I’m a fan of soft-serve ice cream. If I’m out somewhere and have an urge for a treat I’m likely looking for a DQ dipped cone or a McDonald’s hot fudge sundae (with nuts). The Toronto Star reports today that eating my top dessert choice from some Ontario outlets might not be a good idea. Investigative reporter Diana Zlomislic from the Star tested vanilla ice cream and frozen yogurt samples from 14 sites, including mobile trucks, street kiosks and retail chains. Zlomislic reportedly found coliform, a group of indicator bacteria that may mean a lack of sanitation, exceeding suggested limits at five of the vendors.

The highest level the Star found – at 3,000 coliform organisms per gram – was purchased from JJ Dairy Cool, a mobile ice cream truck stationed outside Toronto City Hall on Queen St. W.
Owner George Koutsaris, one of Toronto’s original ice cream truck vendors who’s been selling cones for more than 40 years, says he prides himself on the cleanliness of his operation.

It’s a small study size (14 sites, and I’m assuming one cone per site), and I’m not sure how acseptic the reporters’ sampling was (samples could have been contaminated by a dirty journo putting the cone into a bag) but, if everything was done correctly, finding coliform in the served product at 5 places isn’t good. It’s not all that surprising, coliform has routinely been found on the nozzles of soft-serve machines when folks look. Based on sanitation data, Australian health authorities suggest that moms-to-be avoid soft-serve throughout pregnancy.

Zlomislic writes that:

Koutsaris worries the problem may lie with his supplier of the liquid soft-serve mix, which he purchases by the bag. His daughter, who works with him, said their supplier is buying products from a new wholesaler.

Coliform shouldn’t be in soft-serve ice cream. It shows a lack of sanitation, poor supplier practices or both. Regardless of the source, it could indicate that pathogens are present. In one of the most popular barfblog posts ever, Doug took on Tori Spelling and Baskin-Robbins over a soft-serve ice cream giveaway targeted at moms-to-be.

Poor hygiene can lead to the spread of foodborne illness through soft serve ice cream. Soft serve ice cream is typically kept at a higher storage temperature than frozen ice creams, which could lead to increased bacterial growth. Ice cream is high in moisture and protein content, which is favorable for bacteria to grow. The Food Safety Authority of Ireland has its own publication warning of such risks.

Evan finds Nestle refrigerated cookie dough; Doug cooks it (sorta)

Posted on June 20, 2009 by Douglas Powell

During the evening of Thursday, June 18, the Colorado Department of Public Health and Environment urged Coloradans not to eat raw Nestle Toll House cookie dough because of possible contamination with E. coli O157:H7.

The next morning, the U.S. Food and Drug Administration warned consumers not to eat any varieties of prepackaged Nestle Toll House refrigerated cookie dough due to the risk of contamination with E. coli O157:H7. At the same time, Nestlé announced a voluntary recall of all Toll House refrigerated cookie dough products, “out of an abundance of caution.”

About 4:30 p.m. central time on Friday, June 19, 2009 (happy birthday, daughter Jaucelynn, avoid the raw cookie dough) colleague Evan reported that he had successfully obtained a package of Nestle Toll House refrigerated cookie dough (above, right, exactly as shown). I say obtained because he didn’t have to pay for it. Evan went to a local supermarket, and saw, “a young kid, armed with a box cutter, standing beside a cart full of Nestle Toll House products.

“I asked if I could have one of them, to which he replied, ‘you’re not going to get a refund for it are you?’ I told him no, but he said he had to cut open the package so I couldn’t return it. The kid wasn’t wearing any gloves and was sweating, so I’m guessing he was out there for a while handling a potentially contaminated product.”

And he gave Evan the raw cookie dough, which Evan triple-bagged and refrigerated until Saturday.

Amy and Sorenne and I went grocery shopping this morning, and observed that the Nestle refrigerated products had been dutifully cleared out (left, exactly as shown). We did, however, buy a couple of other raw cookie dough products. I never eat the stuff, but understand that many are quite passionate about their raw cookie dough.

There are at least two potential problems with raw cookie dough: eating it, and cross-contamination. Evan and I videotaped a cooking experiment and the cookies get plenty hot to kill off potential pathogens (we’ll post that later).

Bill Marler has written about the uh, inadequacies of the labels on Nestle raw cookie dough. Not that anyone reads labels, or that everyone speaks English, but maybe there shoud be more of a declaration of potential risk.

And bigger type: not to sound like ole-man-grouchy-Powell, but even with my reading glasses I could barely read a damn thing on the label. The Kroger private selection brand says,

Keep refrigerated
Use before date on package
Do not eat unbaked cookie dough.

The Pillsbury refrigerated cookie dough says,

Do not microwave unbaked Poppin Fresh dough
Bake before enjoying
Do not use if unsealed.

It would seems with at least 66 people sick with a serious illness – E. coli O157:H7 – of which 25 had to be hospitalized and seven will suffer long-term kidney damage, these labels sorta suck.

Oh, and according to a story carried by Bloomberg,

“The Toll House cookie brand is named for the Toll House Inn in Whitman, Massachusetts, whose owner, Ruth Wakefield, is credited with inventing the chocolate chip cookie in the 1930s."

Arby’s condiments and insects

Posted on June 20, 2009 by Douglas Powell

Evan Mitchell, another ex-pat Canadian living in Manhattan (Kansas) writes that last night, he and the wife had a biological urge … for something cold (Kansas is humid in the summer).

Our house is within walking distance of Arby’s, and with their current “happier-hour” promotion (50% off all drinks), we couldn’t resist. After receiving our shakes, we needed straws which where located by the condiment stand. It was at this time that we almost barfed and our perceived hour of happiness was no longer happy.

Arby’s has a killer condiment stand. For no extra cost, one could triple pickle their roast beef melt; a true American deal that doesn’t exist in Canada. Although I’m a fan of sharing such luxuries with others, part of the ‘go green’ and don’t waste philosophy, I limit that selection to members of the human race; that means no bugs. The containers of pickles, peppers, onions, lettuce, olives, etc., were all occupied by little feasting winged insects. Although eating from a dish that has been uncovered and exposed to however many other bodily fluids (and stuff) in a day is gross, I was still disgusted and a little mortified by the sight.

Arby’s, that was gross.

H1N1=wash your hands

Posted on June 19, 2009 by Megan Hardigree

Doug introduced me to Google Alerts a few weeks ago and my email inbox hasn’t been the same since. I get approximately 50-100 email hits on handwashing everyday. Most of them are relevant to washing hands, but some are about handwashing clothes and dishes.

The reason for sharing my numerous emails: wash your hands.

The World Health Organization (WHO) recently announced raising the alert level to phase 6, the pandemic phase. The severity of the virus, H1N1, is moderate, claims the WHO. Across the world there are newly suspected cases of so-called swine flu. In the US alone, there have been 17,800 confirmed cases, 1600 hospitalized, and 44 deaths; all are attributed to H1N1 flu.

Every reported case in the news or other blogs is typically accompanied with a campaign for their readers to wash their hands. I, of course, couldn’t pass up the opportunity to inform BarfBlog readers to do the same.

Handwashing can reduce sickness by an estimated 25%. Hands should be washed before and after handling food, using the bathroom, coughing, sneezing, and blowing ones nose. Also, people should avoid touching their face (eyes, nose, and mouth) to reduce their risk.

Handwashing at Local Hospital

Posted on June 19, 2009 by Megan Hardigree

My knowledge of foreign languages is limited to high school Spanish and learning while traveling. Thankfully, I have Amy, who translated all these French words into English, so I could understand what I was reading (and French-bites correspondent, Albert Amgar, who sent the story in the first place).

At Local Hospital of Penne-D’Agenais, France, Tuesday, June 16 was dedicated to handwashing. Representatives across all hospital services contributed in the “Clean Hands = Saved Lives” campaign. This included taking a training class, informing the public on handwashing, how handwashing contributes in reducing the risk of germs and soiling, and that handwashing reduces cross-contamination between people and objects. Handwashing is also suggested for the prevention of infectious disease spreading and foodborne illness [don’t eat poop].

Hands should be washed before and after handling food, after using the toilet or changing a diaper, and when taking care of others. Proper handwashing includes using soap, rubbing hands together fiercely, and drying with a paper towel.

UK family farm closes after 8 get E. coli O157

Posted on June 19, 2009 by Douglas Powell

Another reminder to play safe on the farm.

An open farm in West Lancashire has been temporarily closed after eight people, including three children, were struck down with E.coli O157.

One of the children affected is currently in hospital and is described as ‘poorly but stable’.

The eight people are from two families that both recently visited Windmill Animal Farm, on Red Cat Lane, in Burscough.

The farm is being considered as one possible source of the infection and the farmer is co-operating fully with the investigations.

Cookie dough? Cookie dough contaminated with E. coli O157:H7?

Posted on June 19, 2009 by Douglas Powell

In yet another example of different jurisdictions having different opinions about when to go public, the Colorado Department of Public Health and Environment sent out a press release last night urging Coloradans not to eat raw Nestle Toll House cookie dough because of possible contamination with E. coli O157:H7.

If the link is proven, cookie dough would join a long list of foods like produce, pet food, peanut butter and pot pies that consumers really have very little control over; it’s up to the producers and processors. Which makes various consumer education programs like FightBac sorta backwards. Consumers have a role in food safety, but not with this stuff.

Colorado state health officials, the CDC and several other state health departments are investigating an outbreak of E. coli O157:H7 infections.

To date, 66 cases from 28 states have been identified. Preliminary evidence from the multi-state investigation suggests that Nestle Toll House cookie dough may be the source of the outbreak, although further investigation is ongoing.

Five cases have been reported in Colorado in the following counties: Denver, Douglas (2), Jefferson and Weld. Two of the people have been hospitalized, and one has developed a severe complication called hemolytic uremic syndrome. Of the four people interviewed so far by the state health department, all had consumed the raw cookie dough during the week before they became ill.

Alicia Cronquist, the foodborne disease epidemiologist at the state health department, said,

“We can’t be certain that raw cookie dough is the source of these infections, but we are concerned enough that it might be and want consumers to be aware.”

Daniel Rifkin, Wholesale Food Program manager for the Department of Public Health and Environment’s Consumer Protection Division, said,

“Nestle is currently evaluating what actions they will take regarding their product. In the meantime, it is important that consumers do not eat or use raw Nestle Toll House cookie dough for now. If you decide to use the product, ensure that the cookies are cooked thoroughly and wash your hands well after handling the raw dough. More information will be forthcoming.”

Disclosing inspection results online is great, but only if the websites are up-to-date

Posted on June 18, 2009 by Katie Filion

Two Chicago restaurants have been closed this week for public health violations, reports the Chicago Tribune; but you wouldn’t know it from the inspection disclosure website.

From the story,

The Chicago Department of Public Health said two Northwest Side restaurants remained closed Wednesday after being shut due to alleged health code violations. Both restaurants were closed Tuesday, and one failed a re-inspection on Wednesday, according to a news release from the CDPH.

A Burger King at 6400 W. Irving Park Rd. was shut down when CDPH inspectors found no hot water on premises, mold in an automatic ice maker, front and rear doors with gaps that could allow access to rodents and insects, and a poorly maintained outside garbage bin with trash overflowin..[On re-inspection] inspectors still found mold in the ice machine and a gap in the front door…

Also closed Tuesday and remaining closed Wednesday was the Seo Hae restaurant at 3534 W. Lawrence Ave…It was closed after inspectors found mouse feces throughout the facility, sewage backing up at two sinks, mold in an automatic ice machine, and no certified food manager on duty….

Both restaurants will have to fix all the health concerns and pass re-inspections before reopening, the CDPH said.

A quick search in the online database reveals inspection results for both the Buger King and Seo Hae, but neither is up-to-date. Making inspection information publicly available is great – consumers want, and businesses can profit from it too – but only if this information is kept current with the most recent inspection results.

And if a restaurant closure isn’t scary enough, Burger King has that awful mascot (pictured right).