Are these guidelines actually going to make fewer people barf and die?
It’s all about the implementation and verification, but that’s expensive and rarely undertaken beyond soundbites.
When Listeria killed seven people in Australia last year, linked to rockmelon (cantaloupe for you North American types) growers acted like it never happened before and just wanted to get product back on shelves.
They should never be cut in half, although all retailers do it, and it’s just greed over public health.
In the fall of 2011, 33 people were killed and 147 sickened from Listeria linked to cantaloupe in the U.S.
Domestic and export sales ceased for around six weeks. It has taken the following two years to regain market share.
To support rockmelon growers and combat foodborne illness risks, Hort Innovation launched a review of all industry food safety practices to strengthen food safety measures and provide training support for the industry.
Delivered by the NSW Department of Primary Industries (NSW DPI), the project involved working individually with all Australian rockmelon growers to review and audit current practice and critical control points.
One-on-one food safety consultations with growers, managers and key farm staff also took place.
The project also developed a Melon Food Safety Best-Practice Guide and a “toolbox” for grower use including risk assessment templates, training guides, food safety posters and record sheets to support food safety programs.
A report by the UK Health Protection Agency concluded that 529 patrons paying a ridiculous amount of money for food-porn styled dishes were sickened with Norovirus – this at a restaurant that only seats 40 patrons per night — introduced through contaminated shellfish, including oysters that were served raw and razor clams that may not have been appropriately handled or cooked.
Investigators identified several weaknesses in procedures at the restaurant that may have contributed to ongoing transmission including: delayed response to the incident, the use of inappropriate environmental cleaning products, and staff working when ill. Up to 16 of the restaurant’s food handlers were reportedly working with Norovirus symptoms before it was voluntarily closed.
Last week it was announced that Heston Blumenthal’s scandal-plagued Australian restaurant appears doomed after its landlord and financial backer, Crown Casino, said it had moved to terminate its lease.
The company behind the Dinner by Heston restaurant appointed provisional liquidators just before Christmas. It came just days after it missed a deadline with the Fair Work Ombudsman to pay back staff the millions it owed them for underpayment.
In a statement Crown said due to the appointment of the provisional liquidator “it has taken action” to terminate the lease of restaurant owner Tipsy Cake Pty Limited.
“While this is disappointing, Crown is working to provide assistance to Tipsy Cake employees looking for employment within Crown,” a Crown spokeswoman said. “The provisional liquidator of Tipsy Cake, however, will need to deal with employee matters at the first instance.”
In December 2018, a Sunday Age investigation revealed that Dinner by Heston was dramatically underpaying staff and Tipsy Cake, the company that owned the restaurant, was based in a notorious tax haven.
The investigation revealed chefs at the Southbank eatery regularly worked 25 hours of unpaid overtime a week. That pushed pay down to as little as $15 to $17 an hour, well below the minimum rates of the award, the wages safety net.
The Fair Work Ombudsman soon after launched an investigation.
The spokeswoman said Crown would allow customers who purchased Dinner by Heston gift cards to exchange them for Crown gift cards. No timeframe was provided by Crown on when the lease of one of its high-profile tenants would end.
The move to terminate the lease creates further uncertainty for employees who had hoped that Crown may financially support the restaurant to keep it open.
Crown had provided the business – one of its marquee tenants – with a $750,000 interest free loan. Industry sources said the interest free loan could have been used as a way to lure such a high profile business to the casino, boosting its appeal to visitors
Before Christmas Fair Work Ombudsman Sandra Parker said it was disappointing that Tipsy Cake had not resolved the underpayment issue before it went into provisional liquidation.
Accounts for the Dinner by Heston restaurant show it has reported persistent losses since opening in Melbourne in 2015.
The accounts disclosed it was dependent on interest free loans from a related company run through a Caribbean tax haven and Crown Melbourne ‘’to continue operating’’.
But its opaque structure – restaurant owner Tipsy Cake is based on the volcanic Caribbean island of Nevis – made it hard to determine the true health of the business.
The ownership of companies incorporated in Nevis is never disclosed so there is no way to know who is behind companies created there.
But the company has said Blumenthal sold his shareholding more than a decade ago but remained its chef patron and “integral’’ to its operation.
Several types of mettwurst, manufactured by a South Australian Company, have been recalled after it was discovered the products may be contaminated with harmful bacteria.
Wintulichs, based in Gawler, recalled their Metwurst Garlic 300g, 375g, 500g, 700g, Mettwurst Plain 700g and Mettwurst Pepperoni 375g products.
Food Standards Australia New Zealand say the products have been sold at Woolworths, IGA and independent stores across SA.
The recall is due to incorrect pH and water activity levels, which may lead to microbial contamination and could cause illness if consumed.
Customers should return the products to the place of purchase for a full refund.
In Australia and around the world, the incidence of reported foodborne illness is on the increase. Regularly cited estimates suggest that Australia is plagued with over two million cases of foodborne illness each year, costing the community in excess of $1 billion annually.
Based on the case studies cited here and a thorough examination of a variety of documents disseminated for public consumption, government and industry in Australia are well aware of the challenges posed by greater public awareness of foodborne illness. They are also well aware of risk communication basics and seem eager to enter the public fray on contentious issues. The primary challenge for government and industry will be to provide evidence that approaches to managing microbial foodborne risks are indeed mitigating and reducing levels of risk; that actions are matching words.
There is a further challenge in impressing upon all producers and processors the importance of food safety vigilance, as well as the need for a comprehensive crisis management plan for critical food safety issues.
On Feb. 1, 1995, the first report of a food poisoning outbreak in Australia involving the death of a child from hemolytic uremic syndrome (HUS) after eating contaminated mettwurst reached the national press. The next day, the causative organism was identified in news stories as E. coli 0111, a Shiga-toxin E. coli (STEC) which was previously thought to be destroyed by the acidity in fermented sausage products like mettwurst, an uncooked, semi-dry fermented sausage. By Feb. 3, 1995, the child was identified as a four-year-old girl and the number sickened in the outbreak was estimated at 21.
The manager of the company that allegedly produced the contaminated mettwurst had to hire security guards to protect his family home as threats continued to be made on his life, and the social actors began jockeying for position in the public discourse. The company, Garibaldi, blamed a slaughterhouse for providing the contaminated product, while the State’s chief meat hygiene officer insisted that meat inspections and slaughtering techniques in Australian abattoirs were “top class and only getting better.”
On Feb. 4, just three days after the initial, national report, the South Australian state government announced it was implementing new food regulations effective March 1, 1995. The federal government followed suit the next day, announcing intentions to bolster food processing standards and launching a full inquiry. Even the coroner investigating the death of the girl said on Feb. 9 that investigations relating to inquests usually took about three months to complete, but he would start the hearing the next day if possible.
By Feb. 6, 1995, Garibaldi Smallgoods declared bankruptcy. Sales of smallgoods like mettwurst were down anywhere from 50 to 100 per cent according to the National Smallgoods Council.
The outbreak of E. coli O111 and the reverberations fundamentally changed the public discussion of foodborne illness in Australia, much as similar outbreaks of STEC in Japan, the U.K. and the U.S. subsequently altered public perception, regulatory efforts and industry pronouncements in those countries. The pattern of public reporting and response followed a similar pattern of reporting on the medical implications of the illness, attempts to determine causation and finger pointing. Such patterns of reporting are valid; when people are sick and in some cases dying from the food they consume, people want to know why. The results altered both the scientific and public landscapes regarding microbial foodborne illness, and can inform future risk communication and management efforts.
In all, 173 people were stricken by foodborne illness linked to consumption of mettwurst manufactured by Garibaldi smallgoods. Twenty-three people, mainly children, developed HUS, and one died. Although sporadic cases of HUS had been previously reported, this was the first outbreak of this condition recognized in Australia.
Once public attention focused on Garibaldi as the source of the offending foodstuff, the company quickly deflected criticism, blaming an unnamed Victorian-based company of supplying contaminated raw meat, and citing historical precedent as proof of safety. Garibaldi’s administration manager Neville Mead was quoted as saying that he was confident hygiene and processing at the plant were up to standard, adding, “We stand by our processing. We’ve done this process now for 24 years and it’s proved successful.” Such blind faith in tradition, even in the face of changing science-based recommendations, even in the face of tragedy, is often a hallmark of outbreaks of foodborne illness, reflecting the deep cultural and social mythologies that are associated with food.
However, given the uncertainties at the time, a spokesman with the Australian Meat and Livestock Association appropriately rejected such allegations, saying, “I believe it is irresponsible of them (Garibaldi) to make that statement when there is absolutely no evidence of that at all.” Likewise, Victorian Meat Authority chairman John Watson said his officers were investigating Garibaldi’s claims, but that even if the raw meat had come from
Victoria, the supplier may not necessarily be the source of the disease, but rather it could be based in Garibaldi’s processing techniques.
Similarly, when Garibaldi accused the watchdog South Australian Health Commission of dragging its feet with investigations, Health Minister, Dr. Michael Armitage responded by publicly stating that, “They indicated to us that they wanted their lawyers first to be involved before they provided us with information (concerning the mettwurst). It was only (after) earlier this week, under the Food Act, we issued a demand for that information, that we got it. So indeed, I would put it to Garibaldi that the boot is completely on the other foot.”
Likewise, South Australia’s chief meat hygiene officer, Robin Van de Graaff rejected such claims, saying that, “These organisms are part of a large family of bugs that are normal inhabitants of the gut of farm animals … If a tragedy like this occurs it is usually because, and it no doubt is in this case, not because of a small amount of contamination at the point of slaughter but because of the method of handling and processing after that.” The statements of government regulators would be subsequently validated.
Salmonella enterica is a common contaminant of macadamia nut kernels in the subtropical state of Queensland (QLD), Australia. We hypothesized that nonhuman sources in the plantation environment contaminate macadamia nuts.
We applied a modified Hald source attribution model to attribute Salmonella serovars and phage types detected on macadamia nuts from 1998 to 2017 to specific animal and environmental sources. Potential sources were represented by Salmonella types isolated from avian, companion animal, biosolids-soil-compost, equine, porcine, poultry, reptile, ruminant, and wildlife samples by the QLD Health reference laboratory. Two attribution models were applied: model 1 merged data across 1998–2017, whereas model 2 pooled data into 5-year time intervals. Model 1 attributed 47% (credible interval, CrI: 33.6–60.8) of all Salmonella detections on macadamia nuts to biosolids-soil-compost. Wildlife and companion animals were found to be the second and third most important contamination sources, respectively. Results from model 2 showed that the importance of the different sources varied between the different time periods; for example, Salmonella contamination from biosolids-soil-compost varied from 4.4% (CrI: 0.2–11.7) in 1998–2002 to 19.3% (CrI: 4.6–39.4) in 2003–2007, and the proportion attributed to poultry varied from 4.8% (CrI: 1–11) in 2008–2012 to 24% (CrI: 11.3–40.7) in 2013–2017.
Findings suggest that macadamia nuts were contaminated by direct transmission from animals with access to the plantations (e.g., wildlife and companion animals) or from indirect transmission from animal reservoirs through biosolids-soil-compost. The findings from this study can be used to guide environmental and wildlife sampling and analysis to further investigate routes of Salmonella contamination of macadamia nuts and propose control options to reduce potential risk of human salmonellosis.
Source attribution of salmonella in macadamia nuts to animal and environmental reservoirs in Queensland, Australia,
An aged care home criticised for its handling of an influenza outbreak which killed 10 people has suffered a gastro outbreak.
A staff member, who asked to remain anonymous, raised concerns about the way the situation had been handled.
A Department of Health and Human Services spokesman said the first case was identified last Thursday with eight residents and three staff affected, with the department notified on Tuesday (that in early Dec.).
Respect Aged Care chief operating officer Brett Menzie said it wasn’t a major outbreak.
The dates and number of infected people differed to those provided to DHHS, with Mr Menzie stating five residents and three staff members were infected.
Mr McKenzie said a resident first showed signs of gastro on Sunday, with an outbreak – which occurs when three people show symptoms – declared on Monday.
He said the Health Department had been notified and infection control procedures enacted.
“St John’s Retirement Village Nursing Home did not implement a coordinated and timely infection control program that was effective in identifying and containing infection during the influenza and respiratory outbreak of August and September 2017,” a report found.
Objective: Toxoplasmosis may follow consumption of undercooked meat containing Toxoplasma gondii cysts. Lamb is considered to pose the highest risk for contamination across meats. Red meat is often served undercooked, yet there are no current data on T. gondii contamination of Australian sourced and retailed lamb. We sought to address this gap in public health knowledge.
Methods: Lamb mincemeat was purchased at the supermarket counter three times weekly for six months. T. gondii was detected by real‐time polymerase chain reaction (PCR) of DNA extracted from the meat following homogenisation. Purchases were also tested for common foodborne bacterial pathogens.
Results: Conservative interpretation of PCR testing (i.e. parasite DNA detected in three of four tests) gave a probability of 43% (95% confidence interval, 32%–54%) that lamb mincemeat was contaminated with T. gondii. None of the purchases were contaminated with Campylobacter jejuni, Salmonella species or S. enterica serovar Typhimurium, indicating sanitary meat processing.
Conclusions: Australian lamb is commonly contaminated with T. gondii. Future studies should be directed at testing a range of red meats and meat cuts.
Implications for public health: Consuming undercooked Australian lamb has potential to result in toxoplasmosis. There may be value in health education around this risk.
Lamb as a potential source of toxoplasma gondii infection for Australians
Australian and New Zealand Journal of Public Health
Amy and Sorenne came to visit me last night at the Clinical Facility I’ve been staying at for the past two weeks and we went out for dinner (the seafood was fabulous).
That’s me and the kid last night at dinner (right).
I checked myself in because I have been randomly falling when walking — the sidewalk just sorta rises up and I smash my head yet again. The other day I endured two seizures while eating lunch in the cafeteria and the docs present shipped me off to Emergency.
Long-time skeptics are finally agreeing with me that these things are happening because of genetics, booze (which is primarily to provide numbness to the fog upstairs but I’m going without) 50 years of pucks to the head, dozens of concussions, epilepsy and whatever else may be happening in that precious organ known as the brain.
So I haven’t been writing much.
They shipped out to New Caledonia this morning for Amy’s work for a few days, so I made sure I was taken care of so she wouldn’t have to worry.
It is seemingly impossible to get a sandwich or salad in Australia without it being covered in raw sprouts.
This is Amy’s salad from dinner last night (left).
Adele Ferguson of The Age writes that food safety is again in the headlines following an investigation into the Grill’d burger chain.
The long list of food safety transgressions at hamburger chain Grill’d outlined in a series of leaked internal food and safety audit reports, internal documents, a council report, and dozens of photos from staff, triggered a social media backlash.
In an attempt to dilute the public’s disgust Grill’d announced it would hire a global food auditor to review its food safety and work practices.
But in the process of exposing the worker exploitation and uncleanliness scandal it became clear there was another scandal that has been festering away: an overall lack of enforcement by the relevant authorities of food hygiene regulations and fines that are so low they fail to act as a deterrent.
Take for instance, Grill’d in Windsor, Victoria, the local council, Stonnington, issued an inspection notice of “major non-compliance” in October 2018. It said it didn’t have effective cleaning systems in place, which is the basic requirement of any restaurant.
What was even more disturbing was the council admitting that the same non-compliances were happening every year and that “infringement notices may be issued if this continues”.
In other words, the council’s inspection notice and wishy-washy threats were ineffectual.
This was no better demonstrated in early December when a photo was taken and posted on The Age and Sydney Morning Herald websites of a mouse inside a tray of hamburger buns sitting on the floor at Grill’d in Windsor.
The council’s reaction was to keep the public in the dark. It refused to say how many years of non-compliance it had recorded at the Grill’d Windsor restaurant and its only reaction to the buns stored on the floor, which attracted a mouse in the pest infested restaurant, was that it would act if someone lodged a complaint.
On a broader level, it illustrates shortcomings in the food safety system in Australia. It seems the public only get to know what’s going on when it is too late.
The Victorian Health register of convictions of food safety is an eye-opener. In 2019 only a few cases went to court and received a conviction, which attracted a minuscule fine.
The laws may be strict but if they aren’t properly monitored and enforced then things fall apart.
It’s 36 C in Brisbane, there is smoke everywhere from the bush fires, and we were all up at 4:30 a.m. — when it gets light here — so Sorenne, who turned 11-years-old today could be on the ice at 5:45 a.m.
Take ice when you can get it.
This isn’t Canada.
But I didn’t have the stamina to go to her practice or birthday party this afternoon at a pool (Amy is doing the heaving lifting these days).
So I’m going to stop writing for barfblog.com for awhile, maybe write a book, maybe hang out more with my kid before she’s on to her next adventure.
It’s been 14 years of blogging and 26 years of news.
I’ve said it before, but I can feel the effects of my brain going away and just can’t do it right now.
Upper right is the card my mother sent Sorenne. Mom spent a few decades at the arena.