Accused burglar poops on victim’s living room floor before arrest in Texas

Burkburnett, TX,  police arrested 40-year-old Matthew Caporale for burglary of a habitation Friday.

Police got a report of a burglary in progress on Patricia Court, and began searching in the area for a suspect.

A Schwan’s driver told officers he saw the suspect running down an alley and officers said they found and detained Caporale two blocks away.

The victim showed officers surveillance video and said Caporale is seen breaking a gate, going into the back porch and coming out holding a television, then returning and taking a leather Harley-Davidson jacket.

Police said the backdoor of the garage and entry door to the kitchen were kicked in.

The victim also showed officers where the intruder had defecated on the living room floor.

Arrest records shows a previous conviction for burglary and arrests for burglary, theft, assault of an officer and resisting arrest.

In Massachusetts, an Ashland woman was discovered to be the serial pooper in Natick.

An Ashland woman has been charged with eight counts of destruction of property for defecating in public around Natick, according to WHDH.

Andrea Grocer left piles of poop near the Natick Outdoor Store over the last few months, police said.

Grocer, 51, was arrested on Wednesday when police spotted her squatting in a parking lot just before 7 a.m., Lt. Cara Rossi told the station.

Police stepped up patrols in the area to catch the pooper recently. Police found toilet paper at some scenes, so they were able to rule out an animal.

This isn’t the first time an outdoor pooper has had a run-in with police. In 2018, poop found near a New Jersey school’s track confused an entire town — until police figured out the school system’s superintendent was behind the deeds.

But, Thomas Tramaglini likely wasn’t doing it for fun. He was an avid runner, and some speculated he was experiencing a phenomenon known as “runner’s trots.” A jogger from Colorado Springs, Colo., was nicknamed “the mad pooper” in 2017. A 51-year-old woman named Andrea Grocer has run in recent races in Massachusetts — including a No. 86 finish in the 2019 Cape Cod Half Marathon and a 52:24.3 time in the 2019 New Balance Falmouth Road Race last August — but police have not confirmed if the Natick poopings have an athletic connection.

It’s not a totality, man? Sphere me. Food safety behavior

In order to minimise the occurrence of foodborne illness, it is recommended that individuals perform safe food-handling behaviours, such as cooking food properly, cleaning hands and surfaces before preparing food, keeping food at the correct temperature, and avoiding unsafe foods.

DudePrevious research examining the determinants of safe food-handling behaviour has producing mixed results; however, this may be due to the fact that this research examined these behaviours as a totality, rather than considering the determinants of each behaviour separately. As such, the objective for the present study was to examine the predictors of the four aforementioned safe food-handling behaviours by applying an extended theory of planned behaviour to the prediction of each distinct behaviour.

Method: Participants were 170 students who completed theory of planned behaviour measures, with the addition of moral norm and habit strength at time 1, and behaviour measures one week later.

Results: While the influence of injunctive and descriptive norm and perceived behavioural control differed between behaviours, it appeared that moral norm was an important predictor of intention to engage in each of the four behaviours. Similarly, habit strength was an important predictor of each of the behaviours and moderated the relationship between intention and behaviour for the behaviour of avoiding unsafe food.

Conclusion: The implication of these findings is that examining safe food-handling behaviours separately, rather than as a totality, may result in meaningful distinctions between the predictors of these behaviours.

 Examining the predictive utility of an extended theory of planned behavior model in the context of specific individual safe food-handling.

Barbara Mullan, Vanessa Allom, Kirby Sainsbury, and Lauren A. Monds

Rapid, reliable, repeated and relevant information can improve food safety at food service

In Sept.. 2007, my friend Frank was running food safety things at Disney in Orlando, and asked me to visit and speak with his staff.

“Doug, I want you to talk about food safety messages that have been proven to work, that are supported by peer-reviewed evidence and lead to demonstrated behavior change,” or something like that.

I said it would be a brief talk.

There was nothing – nothing – that could be rigorously demonstrated to have changed food safety behavior in any group, positive or negative. Everything was about as effective as those, ‘Employees must wash hands’ signs.

Sometime around 2001 things started to change in my lab at the University of Guelph. I’d gotten tired of genetically engineered food, had gone about as far as we could with the fresh produce on-farm food safety thing, and I wanted to focus more on the things that made people barf.

Chapman and I were playing hockey a lot – one of the advantages of having an on-campus office right beside two full-sized ice hockey surfaces (not the miniature size available in Manhattan, Kansas) – and there was a bar and restaurant that overlooked the one ice surface where we often engaged in after-hockey food safety meetings with our industry, provincial and federal government colleagues.

We had all this food safety information, and the manager of the bar around 2003 was into food safety, so we thought, if daily sports pages are posted above urinals and on the doors of washroom stall, why not engaging food safety information?

It took us awhile to become engaging, but we listened to criticism and made things better. We experimented with different formats in restaurants and on-line. There’s an entire paper describing all this but it hasn’t been published yet (accepted, but not published).

Meanwhile, Chapman took ownership of these food safety infosheets, they got translated into different languages depending on the capabilities of whatever students were around, and we had lots of e-mails from all over the world from people who like them and use them in the workplace.

But a bunch of e-mails doesn’t count as much in the way of evidence.

So Chapman (left, with Dani, 10 years ago at my place) partnered with a food safety dude at a company in Canada and they made things happen (we are forever grateful, dude, above right, exactly as shown, and you know who you are).

Katie and Tiffany had to watch hours of video, Tanya and me helped with the design, but otherwise it was Chapman, going to these sites at 5 a.m. to make sure the cameras were set up. I went once when visiting from Kansas, but otherwise, stayed out of the way, other than years of nagging to write it up, finish his thesis, and the weekly attempts to correct his horrendous spelling and grammar on the infosheets.

But after all those years and effort, Chapman has finally shown a food safety message that can translated into better food safety practices at food service. After exposure to the food safety infosheets, cross-contamination events went down 20 per cent, and handwashing attempts went up 7 per cent. We controlled for various factors as best we could.

Since September 2006 over 150 food safety infosheets have been produced and are available to anyone at The website has had a recent redesign, adding a search function, automatic email alerts and RSS feeds. The new database is also sortable by pathogen, location and risk factor.

Now I have something to tell Frank.