It’s all about the cross-contamination: But isn’t there a better way to describe how bugs spread and make people puke?

Ever since Sorenne got diagnosed with a shellfish allergy, the shrimp on the barbie are for when she’s at school.

Woman’s hands cleaning prawns at table

The video clip is exactly what weekly faculty meetings were like at Kansas State University, while they ate raw sprouts on Jimmy John’s subs, with about $2 million in annual salaries sitting around the table, chatting about what to do with a 45K staffer.

This study aimed to qualify the transfer of Vibrio parahaemolyticus during the shrimp peeling process via gloves under 3 different scenarios. The 1st 2 scenarios provided quantitative information for the probability distribution of bacterial transfer rates from (i) contaminated shrimp (6 log CFU/g) to non-contaminated gloves (Scenario 1) and (ii) contaminated gloves (6 log CFU/per pair) to non-contaminated shrimp (Scenario 2). In Scenario 3, bacterial transfer from contaminated shrimp to non-contaminated shrimp in the shrimp peeling process via gloves was investigated to develop a predictive model for describing the successive bacterial transfer.

The range of bacterial transfer rate (%) in Scenarios 1 and 2 was 7% to 91.95% and 0.04% to 12.87%, respectively, indicating that the bacteria can be transferred from shrimp to gloves much easier than that from gloves to shrimp. A Logistic (1.59, 0.14) and Triangle distribution (-1.61, 0.12, 1.32) could be used to describe the bacterial transfer rate in Scenarios 1 and 2, respectively. In Scenario 3, a continuously decay patterning with fluctuations as the peeling progressed has been observed at all inoculation levels of the 1st shrimp (5, 6, and 7 log CFU/g). The bacteria could be transferred easier at 1st few peels, and the decreasing bacterial transfer was found in later phase. Two models (exponential and Weibull) could describe the successive bacterial transfer satisfactorily (pseudo-R2 > 0.84, RMSE < 1.23, SEP < 10.37). The result of this study can provide information regarding cross-contamination events in the seafood factory.

PRACTICAL APPLICATION:This study presented that Vibrio parahaemolyticus cross-contamination could be caused by gloves during the shrimp peeling process. The bacterial transfer rate distribution and predictive model derived from this work could be used in risk assessment of V. parahaemolyticus to ensure peeled shrimp safety.

Modeling transfer of vibrio parahaemolyticus during peeling of raw shrimp

February 2018

Journal of Food Science

Xiao X, Pang H, Wang W, Fang W, Fu Y, Li Y

DOI:10.1111/1750-3841.14064 

http://geenmedical.com/article/29411873

Kansas veterinarian says the same food safety rules that apply to humans also apply to pets

When I got fired as a full professor from Kansas State University in 2013, my department chair actually kept a straight face as he said, if I didn’t show up on campus, he would have no choice, and that “I didn’t work well with others.”

Bureaucratic BS.

They wanted my salary, didn’t like what I said to cattle folks, and started a whole on-line thingy I had proposed after getting dumped.

Best and brightest get promoted.

There were several colleagues in the college of veterinary medicine I worked quite well with.

One was Kate KuKanich, associate professor of clinical sciences in Kansas State University’s College of Veterinary Medicine.

We hit the road and did handwashing studies in hospitals, co-supervized vet students who did cool investigative work on petting zoos, and she brought us duck eggs.

Kate made K-State’s Thanksgiving of PR, and full kudos for going through the process.

“Thanksgiving is a time when a lot of people think that giving tidbits of the food to pets it thoughtful. A small piece of turkey breast, which is low in fat and salt, is OK for a dog or cat in moderation. But, because we love our pets, we can often overdo it and ignore food safety rules that affect both our health and the health of our pets.”

Each year around Thanksgiving, KuKanich and colleagues at Kansas State University’s Small Animal Hospital treat multiple cats and dogs that have pancreatitis — an inflammation of the pancreas. The condition often manifests in pets that have eaten fatty human foods, such as meat trimmings and bacon, rather than their normal diet. Foods high in salt can be hazardous to pets with heart disease.

I thought it was drunks that got pancreatitis.

KuKanich advises pet owners to keep pets’ meals and treats as normal as possible during the holidays in order to avoid a recipe for disaster. She also said that the same food safety rules that apply to humans also apply to pets. These include:

  • Turkey and other meats must be cooked to 165 degrees Fahrenheit before dogs, cats and humans eat it. Raw and undercooked meats as well as their juices can contain germs that can cause serious illness in both people and animals.

“Sometimes people think that it’s OK to give a pet raw or undercooked meat because pets’ ancestors come from the wild,” KuKanich said. “Any raw meat, such as the gizzard of the turkey, can make our pets sick because they can be contaminated with bacteria. A meat thermometer is best way to know our meats are food safe and cooked to the proper temperature for everyone’s safety.”

  • Bones, such as a hambone, drumstick or rib, also can be dangerous because they can become lodged in the esophagus of dogs, requiring emergency endoscopy or surgical removal.
  • Pet owners should wash their hands in warm, sudsy water before and after feeding their pet. Pets’ food and water bowls and measuring cups used to dispense their food also should be cleaned regularly.

“Handwashing prior to cooking, eating and food storage is important to keep food and family members safe,” KuKanich said. “It also is a good idea to either avoid petting our furry friends during food prep and meals or to wash hands frequently so that we keep both the food and the pets safe.”

  • Juices from raw turkey and other meats will contaminate anything it touches in the kitchen, including counter space, utensils, other food and pet dishes.
  • Pets and people should not eat cooked and dairy-based food that has been sitting at room temperature for longer than 2 hours. Two hours is the longest food should sit at room temperature before it is refrigerated or frozen, according to a food safety specialist at Kansas State University Olathe.

Additionally, while sweets and deserts may affect our waistline, they can be hazardous to an animal.

Kate’s got the basics right.

Kansas State is fortunate to have her.

Our publications can be found on-line.

KState changes handwashing recommendations

Twelve years after Chapman and I set out for Prince George, B.C., where Chapman announced his fears of both bears and jello-swim nights at the local college, and then went to Kansas State University, where I met a girl (who’s still my best friend and wife), where I got sexually advanced upon in an unpleasant manner by a professor dude, where I had lunch with the president, got a job offer, and enjoyed a great career, my former boss sent me this:

KState has changed its handwashing recommendations.

They disconnected the blow dryers in those groovy all-in-one handwashing units.

One reason I was offered the job is because I took the prez to the bathroom and showed him how shitty their handwashing recommendations were.

But that story is old.

No one should be recreating their past glory days (and if I ever quote a Bruce Springsteen song again, put me out of my misery).

Change does sometimes happen: usually not as fast as any of us would like.

Who says I don’t play well with others: Kansas State veterinarian outlines safety guidelines for kids handling animals

Do you have kids who love to find frogs and turtles in the wild or snuggle with baby chicks and ducklings? Kansas State University veterinarians say it’s great to encourage children to become interested in animals at a young age, but there are certain precautions and guidelines you should know.

uq.petting.zoo.1.aug.11“We want kids to be excited about animals, but it’s really important for parents to remember that safety should always come first,” said Kate KuKanich, associate professor of internal medicine in the Kansas State University College of Veterinary Medicine. “We want to make sure all of these experiences that kids have with animals are safe, healthy and positive experiences, which is why everyone should follow the Centers for Disease and Control and Prevention recommendations about interacting with animals.”

According to the CDC, parents should closely monitor which animals young kids come into contact with, and kids under the age of 5 should not be allowed to touch reptiles like turtles, snakes and lizards; amphibians like frogs, toads, salamanders and newts; and young poultry like chicks, ducklings and goslings. All of these animals are carriers and shedders of salmonella, which can cause illness in children and immunosuppressed adults.

“Salmonella is so common in reptiles that reports have shown that more than 90 percent of our reptiles may be carrying and shedding the bacteria — and they often don’t show symptoms,” KuKanich said. “Having young children wash their hands after petting the animal isn’t enough protection from salmonella because of the possibility of cross-contamination. Children who pet these animals often have risky behaviors, such as wiping their hands on their shirt, pants or the counter, or putting their hands in their mouth before washing. All of these actions can lead to the spread of the bacteria and ultimately, illness.”

More than 70,000 people become sick from salmonella through contact with reptiles each year in the U.S., with the main signs of salmonellosis being fever and bloody diarrhea.

“It’s just not worth the risk of letting toddlers handle, pet or even be in the same room with these animals,” KuKanich said.

That doesn’t mean animals can’t be part of young children’s lives. Kukanich says some fun animals that young kids can learn about and safely pet — as long as these animals are healthy — include pocket pets, adult dogs and cats, and adult farm animals.

ekka.petting.zooPetting zoos and farms can provide an excellent opportunity for children to learn and interact with animals. A recent study from KuKanich; Gonzalo Erdozain, a 2014 Kansas State University Doctor of Veterinary Medicine graduate; and colleagues found three main ways to reduce the risk of transmission of infection in these settings: knowing the risks involved with interacting with animals, including the potential diseases and how they spread; taking the proper sanitary measure of washing your hands; and being aware of risky behaviors that could lead to illness.

“Young kids are more prone to risky behaviors around animals, such as putting their hands in their mouths right after petting an animal or letting a pacifier touch an animal before going into their mouth,” Erdozain said. “Parents and teachers should supervise kids closely to minimize these behaviors, encourage hand-washing and help ensure all animal encounters are safe as well as fun.”

Previous research by Erdozain, KuKanich and colleagues found that of 574 visitors attending petting zoos in Kansas and Missouri, only 37 percent attempted any kind of hand hygiene.

“Think about how many kids pick up a turtle or toad they find in the yard and then don’t wash their hands immediately after handling the animal,” Erdozain said. “Properly washing your hands is the best way to decrease the chances of getting sick after petting or handling an animal.”

Proper hand-washing includes wetting hands, applying soap, rubbing for at least 15 seconds, rinsing with a significant flow of running water and drying with paper towels — not on clothes. KuKanich suggests teaching kids to sing a song while washing their hands to ensure they wash long enough.

The study, “Best Practices for Planning Events Encouraging Human-Animal Interactions,” was published in the journal Zoonoses and Public Health. Authors include Erdozain; KuKanich; Ben Chapman, North Carolina State University; and Doug Powell, powellfoodsafety.com.

Universities increasingly irrelevant

When I talk with my older four daughters, I increasingly find myself quoting my father: I don’t care if you go to university, but be really good at something.

snl40-taylor-swift-sitting-with-sarah-palin-steven-spielberg-2015-billboard-650The cost-benefit simply isn’t worth it.

And university presidents are increasingly cheerleaders in charge.

Like Kirk Shultz at Kansas State;

“It is not snowing in Australia! @mikestanton14: .@kstate_pres a snow day tomorrow would be a pretty great way to celebrate President’s Day”

See my four-part series, Dear Dr. Provost, and the ridiculous lows universities have succumbed to.

Chapman is Taylor Swift.

Universities can suck

I loved my time at the University of Guelph and Kansas State University – to a point.

bill-murray-lost-in-translationAt KState, I met my wife, Amy, we have a daughter, and I was made full professor.

But I know, at both institutions, the people around me thought I was a freak, and when I moved to Brisbane to support Amy, the salary became attractive so I was unceremoniously fired.

KState now brags about its virtual campus, but they couldn’t handle me doing more work than others, electronically.

Gotta be there to meet and greet, because if you follow KState president Kirk Schulz’s blog, that’s all he does to bring in the bucks.

Amy and I both got this message in the past week:

“Your K-State eID will lose access as of (December 03, 2014) to your K-State email account. That resource is intended solely for use by K-State faculty, staff, students, and sponsored users. This action is being taken because K-State records indicate you are not a currently enrolled student or a current employee.  You will retain access to your eProfile, K-State Online, any student records in iSIS, and any personnel records in HRIS as long as you keep your eID active.”

Don’t expect a donation to the alumni fund. My e-mail is dpowell29@gmail.com. I’m in Japan this week (right, not exactly as shown) which could be a great opportunity to promote KState, but, narrow vision doesn’t go far, no matter how much it’s dressed up by PR flunkies.

 

Someone sued because they wanted raw sprouts on their Jimmy John’s sandwich? Maybe they work at Kansas State University

Lee Schafer of the Star Tribune wrote in mid-Oct (yes, I’m playing catch-up, taxes and hockey and pumpkins are a bitch) about an announcement of a proposed class-action settlement to readers who somehow suspect they got cheated out of some alfalfa sprouts by the sandwich shop Jimmy John’s.

sprout.apple_.aug_.141In the case of Starks v. Jimmy John’s LLC et al., filed in Los Angeles Superior Court, a customer claimed that Jimmy John’s did not put alfalfa sprouts on her sandwich. The notice of proposed settlement said “sandwiches,” plural, so that suggests it happened to her more than once.

Since alfalfa sprouts were advertised on the menu, there was a problem.

In a subsequent court filing, the customer alleged interference with contract, intentional misrepresentation, negligent misrepresentation, fraud, violation of California’s False Advertising Act and so on.

Jimmy John’s has agreed to “cease and desist from advertising or otherwise representing” to sell sandwiches with sprouts and then not put them on the sandwich, and it agreed make a charitable donation of at least $100,000.

The vouchers issued to customers can only add up to a maximum of $725,000, less the actual costs of the settlement administration, which are estimated at $15,000.

So, if you ordered a sandwich with sprouts from February 2012 through July 21, 2014, and didn’t get sprouts, then you may fill out a form, send it in and get the $1.40.

jimmy.johns_.sprouts2-300x225The lead plaintiff is to get $5,000 in addition to her $1.40 voucher. The plaintiffs’ attorneys are to receive $370,000 in fees and expenses. That’s cash, incidentally, not 264,286 vouchers for a pickle or chips at Jimmy John’s.

Meanwhile, business was brisk Friday at a Jimmy John’s in downtown Minneapolis. There were several sandwiches like the Totally Tuna and Turkey Tom listed with “sprouts* optional” with the asterisk leading to a menu warning that eating raw or undercooked sprouts poses a health risk.

Jimmy John’s has become the poster child for raw sprouts in the U.S. with numerous outbreaks; WalMart and Kroger no longer sell raw sprouts; much of food service stopped years ago.

We document at least 55 sprout-associated outbreaks occurring worldwide affecting a total of 15,233 people since 1988. A comprehensive table of sprout-related outbreaks can be found at https://barfblog.com/wp-content/uploads/2014/08/Sprout-associated-outbreaks-8-1-14.xlsx.

Sprouts present a unique food safety challenge compared to other fresh produce, as the sprouting process provides optimal conditions for the growth and proliferation of pathogenic bacteria. The sprout industry, regulatory agencies, and the academic community have been collaborating to improve the microbiological safety of raw sprouts, including the implementation of Good Manufacturing Practices (GMP), establishing guidelines for safe sprout production, and chemical disinfection of seed prior to sprouting. However, guidelines and best practices are only as good as their implementation. The consumption of raw sprouts is considered high-risk, especially for young, elderly and immuno-compromised persons.

From November 2010 into 2011, an outbreak linked to raw sprouts in the U.S. and involving sandwich franchise Jimmy John’s sickened 140 people. This was the third sprout related outbreak involving this franchise, yet the owner of the Montana Jimmy John’s outlet, Dan Stevens, expressed confidence in his sprouts claiming that because the sprouts were locally grown they would not be contaminated. By the end of December 2010 a sprout supplier, Tiny Greens Farm, was implicated in the outbreak. Jimmy John’s owner, John Liautaud, responded by stating the sandwich chain would replace alfalfa sprouts with clover sprouts since they were allegedly easier to clean. However, a week earlier a separate outbreak had been identified in Washington and Oregon in which eight people were infected with Salmonella after eating sandwiches containing clover sprouts from a Jimmy John’s restaurant. This retailer was apparently not aware of the risks associated with sprouts, or even outbreaks associated with his franchisees.

sprout.santa_.barf_.xmas_1-300x254In late December, 2011, less than one year after making the switch to clover sprouts, Jimmy John’s was linked to another sprout related outbreak, this time it was E.coli O26 in clover sprouts. In February 2012, sandwich franchise Jimmy John’s announced they were permanently removing raw clover sprouts from their menus. As of April 2012, the outbreak had affected 29 people across 11 states. Founder and chief executive, John Liautaud, attempted to appease upset customers through Facebook stating, “a lot of folks dig my sprouts, but I will only serve the best of the best. Sprouts were inconsistent and inconsistency does not equal the best.” He also informed them the franchise was testing snow pea shoots in a Campaign, Illinois store, although there is no mention regarding the “consistency” or safety of this choice.

Despite the frequent need for sprout-based risk communication, messaging with industry and public stakeholders has been limited in effectiveness. In spite of widespread media coverage of sprout-related outbreaks, improved production guidelines, and public health enforcement actions, awareness of risk remains low. Producers, food service and government agencies need to provide consistent, evidence-based messages and, more importantly, actions. Information regarding sprout-related risks and food safety concerns should be available and accurately presented to producers, retailers and consumers in a manner that relies on scientific data and clear communications.

The would-be food safety gurus at Kansas State still order Jimmy John’s with sprouts for their various really important meetings.

Erdozain, M.S., Allen, K.J., Morley, K.A. and Powell, D.A. 2012. Failures in sprouts-related risk communication. Food Control. 10.1016/j.foodcont.2012.08.022

http://www.sciencedirect.com/science/article/pii/S0956713512004707?v=s5

Abstract

Nutritional and perceived health benefits have contributed to the increasing popularity of raw sprouted seed products. In the past two decades, sprouted seeds have been arecurring food safety concern, with at least 55 documented foodborne outbreaks affecting more than 15,000 people. A compilation of selected publications was used to yield an analysis of the evolving safety and risk communication related to raw sprouts, including microbiological safety, efforts to improve production practices, and effectiveness of communication prior to, during, and after sprout-related outbreaks. Scientific investigation and media coverage of sprout-related outbreaks has led to improved production guidelines and public health enforcement actions, yet continued outbreaks call into question the effectiveness of risk management strategies and producer compliance. Raw sprouts remain a high-risk product and avoidance or thorough cooking are the only ways that consumers can reduce risk; even thorough cooking messages fail to acknowledge the risk of cross-contamination. Risk communication messages have been inconsistent over time with Canadian and U.S. governments finally aligning their messages in the past five years, telling consumers to avoid sprouts. Yet consumer and industry awareness of risk remains low. To minimize health risks linked to the consumption of sprout products, local and national public health agencies, restaurants, retailers and producers need validated, consistent and repeated risk messaging through a variety of sources.

Nosestretcher alert: Kansas State launches global campus

People will say anything with a straight face to keep their jobs, I guess.

Cheerleader-in-chief Kirk Shultz gushed that Kansas State now has a 4th campus! The K-State Global Campus.

hockey.team.apr.14Instead of embracing massive open on-line courses (MOOCs), Kansas State rebranded distance education as the global campus.

It’s the rise of the PR flunkies, and the addiction to distance ed fees at $2,000 a course.

It’s a racket.

Church, mob, university, everyone pays a tax, but this is ridiculous.

Hilarious, except I still pay Kansas taxes that go to support this crap.

I offered to develop MOOCs for food safety, arguing that safety was global, not isolated to some town in Kansas.

I got fired for not being on campus; for being global.

I had a graduate student develop a restaurant inspection disclosure system for New Zealand. I had another graduate student evaluate food training systems in Winnipeg, Manitoba (that’s in Canada).

For now, this is my classroom; far more rewarding (upper right).

Universities can be silly places.

WTF? Keep food safety out of AIB, Kansas State proposal

A former colleague at Kansas State University asked me yesterday if I would deliver my annual talk with summer public health students despite being unceremoniously dumped last year.

I said sure, I’ll always talk with students: they shouldn’t have to suffer from administration incompetence (I pre-record the talk, send a bunch of background material and then skype in for discussion; works for most of the world, just not Kansas administrators).

mr_peanut_warningBut I also had to wonder when Kansas State announced they were proposing a $60 million partnership with AIB International (that’s the American Institute of Baking, also in Manhattan, Kansas) to create a Global Center for Grain-based Foods.

What marketing geniuses come up with these names?

“We are looking at our shared expertise to help enable the grain-based food industry, both from a learning/technical application, and from a food safety perspective,” said Andre Biane, president and CEO of AIB International.

Having AIB and food safety in the same sentence should shock anyone.

AIB is the third-party auditor that approved salmonella-tainted peanut paste that killed nine and sickened 600, gave DeCoster egg operations a “superior” rating and “recognition of achievement” in June 2010, just as thousands of Americans began barfing from Salmonella in DeCoster eggs, and a big thumbs-up to Veggie Booty before Salmonella started making people sick.

As has been documented, although AIB considered the Peanut Corporation of America  plant ‘Superior,” Nestlé twice inspected PCA plants and chose not to take on PCA as a supplier because it didn’t meet Nestlé’s food-safety standards, according to Nestlé’s audit reports in 2002 and 2006.

I also wonder when KState administratium goes on about its Australian ties and clearly knows nothing about the culture here, even with two former KState profs sitting here.

Keep believing your own press releases: it’s what universities are good at.

Audits and inspections are never enough: A critique to enhance food safety

30.aug.12

Food Control

D.A. Powell, S. Erdozain, C. Dodd, R. Costa, K. Morley, B.J. Chapman

http://www.sciencedirect.com/science/article/pii/S0956713512004409?v=s5

Abstract

Internal and external food safety audits are conducted to assess the safety and quality of food including on-farm production, manufacturing practices, sanitation, and hygiene. Some auditors are direct stakeholders that are employed by food establishments to conduct internal audits, while other auditors may represent the interests of a second-party purchaser or a third-party auditing agency. Some buyers conduct their own audits or additional testing, while some buyers trust the results of third-party audits or inspections. Third-party auditors, however, use various food safety audit standards and most do not have a vested interest in the products being sold. Audits are conducted under a proprietary standard, while food safety inspections are generally conducted within a legal framework. There have been many foodborne illness outbreaks linked to food processors that have passed third-party audits and inspections, raising questions about the utility of both. Supporters argue third-party audits are a way to ensure food safety in an era of dwindling economic resources. Critics contend that while external audits and inspections can be a valuable tool to help ensure safe food, such activities represent only a snapshot in time. This paper identifies limitations of food safety inspections and audits and provides recommendations for strengthening the system, based on developing a strong food safety culture, including risk-based verification steps, throughout the food safety system.