Raw is still risky: Say no to raw dough

My mother used to make and lot of cakes and brownies with her groovy 1960s hand mixer and I always got to lick the beaters.

No more.

And it’s not just the raw eggs, it’s the raw flour.

In June, 2009, an outbreak of shiga-toxin producing E. coli (STEC, primarily O157:H7) in Nestle Toll House cookie dough sickened at least 77 people in 30 American states. Thirty-five people were hospitalized – from cookie dough.

The researchers could not conclusively implicate flour as the E. coli source, but it remains the prime suspect. They pointed out that a single purchase of contaminated flour might have been used to manufacture multiple lots and varieties of dough over a period of time as suggested by the use-by dates on the contaminated product.

The study authors concluded that “foods containing raw flour should be considered as possible vehicles of infection of future outbreaks of STEC.”

So it wasn’t much of a surprise when 63 people fell sick from the outbreak strain of E. coli O121 from Dec. 2015 to Sept. 2016 linked to raw General Mills flour.

There have been about a dozen other flour-related outbreaks. STEC means people – and kids – get quite sick.

Flour is a raw commodity, crops the flour is derived from could be exposed to anything, and testing is so much better than it used to be.

There are some brands of pasteurized flour out there, but people seem to have gotten used to flour as a cheap source of play-dough-like stuff for kids and something to throw at people.

The U.S. Centres for Disease Control says, nope.

This is not a Christmas conspiracy (although I prefer Solstice Season): it’s CDC providing information, like they are supposed to.

People can, and will, do what they want.

As Maggie Fox of NBC reports, “Do not taste or eat any raw dough or batter, whether for cookies, tortillas, pizza, biscuits, pancakes, or crafts made with raw flour, such as homemade play dough or holiday ornaments,” the CDC advises.

“Do not let children play with or eat raw dough, including dough for crafts.”

Handling food, including flour, requires care and hygiene.

“Keep raw foods such as flour or eggs separate from ready-to eat-foods. Because flour is a powder, it can spread easily,” the CDC notes. “Follow label directions to refrigerate products containing raw dough or eggs until they are cooked. Clean up thoroughly after handling flour, eggs, or raw dough.”

48 sick: Raw is risky: Icelandic oysters cause noro at top notch restaurant

There’s nothing like people forking over huge coin only to end up barfing.

Irony is sometimes ironic.

The Iceland Monitor reports infected Icelandic oysters caused food poisoning for 48 individuals at Skelfisksmarkaðurinn, a relatively new restaurant owned by succcessful tv chef and restaurant owner Hrefna Sætran. Icelandic oysters are a novelty in Iceland as all oysters on menus until now have been imported from Ireland or other countries. 

The oysters were imported as youngsters and raised in Skjálfandaflói bay by company Víkurskel. This is the first time that the noro virus is confirmed in oysters in Iceland. 

Forty-four individuals ate oysters at the restaurant from November 8th to November 13th and four further individuals ate oysters between October 29th and November 4th. Oysters infected by the noro virus were on the menu during this period of time, confirms the Icelandid food and veterinary authority. According to the health authorities they found that the restaurant complied to all regulations and standards with regards to food safety and hygiene. 

 

Vanity: Raw egg face masks and risks

Ireland has an egg and a BS problem.

Miranda Larbi of The Irish Sun reports that experts have slammed beauty bloggers who claim that they have the answer to treating wrinkles –  smearing raw egg whites onto their faces.

The DIY hack, they say, is not only is it totally bogus, but it could also spread harmful bacteria.

Putting raw egg on your face has absolutely no benefit for your skin, experts say

Cosmetic surgeon Christopher Inglefield is concerned that raw egg masks will result in Brits getting harrowing bouts of food poisoning due to contamination from the unrefrigerated foodstuff.

Mr Inglefield, founder of the London Bridge Plastic Surgery clinic, warned: “Not only is this ineffective practice, it could potentially spread harmful bacteria, such as Campylobacter and even salmonella if you’re really unlucky.

“You should always wash your hands after handling raw egg.

“If it’s on your face all day then you are potentially contaminating everything and everyone you touch. Just think of the risks.”

Bloggers like Beauty Vixxen, AKA Lizbeth Eguia, have promoted using raw egg as a face mask, but experts warn it’s not safe

Raw is risky: Longtime North Dakota lawmaker dies after eating raw oysters in New Orleans

The New Orleans Advocate reports that former longtime Mandan Republican state Rep. Rae Ann Kelsch has died.

Alex Kelsch says his mother died early Tuesday morning at a New Orleans hospital from a bacterial infection caused by eating raw oysters at a restaurant there. She was 58.

Kelsch died after becoming infected with Vibrio vulnificus, which is linked to oysters, according to the Bismarck Tribune.

Kelsch was first elected to the North Dakota House in 1990 and served 22 years, including as the chairwoman of the Education Committee.

She was defeated in the 2012 primary, after it came to light she didn’t file state income tax returns for seven years.

Kelsch’s husband, Thomas, a lawyer, said at the time that he was to blame for the tax problems. The couple said the tax bill was eventually paid.

Raw is risky: Outbreak of multidrug-resistant Salmonella infections linked to raw chicken products

The U.S. Centers for Disease Control (CDC) and public health and regulatory officials in several states are investigating a multistate outbreak of multidrug-resistant Salmonella infections linked to raw chicken products. The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) is monitoring the outbreak.

Always handle raw chicken carefully and cook it thoroughly to prevent food poisoning. This outbreak is a reminder that raw chicken can have germs that spread around food preparation areas and make you sick.

CDC is not advising that consumers avoid eating properly cooked chicken, or that retailers stop selling raw chicken products.

CDC advises consumers to follow these steps to help prevent Salmonella infection from raw chicken:

Wash your hands. Salmonella infections can spread from one person to another if hands have Salmonella germs on them. Wash hands before and after preparing or eating food, after contact with animals, and after using the restroom or changing diapers.

Cook raw chicken thoroughly to kill harmful germs. Chicken breasts, whole chickens, and ground poultry, including chicken burgers and chicken sausage, should always be cooked to an internal temperature of 165°F to kill harmful germs. Leftovers should be reheated to 165°F. Use a food thermometer to check, and place it in the thickest part of the food.

Don’t spread germs from raw chicken around food preparation areas. Washing raw poultry before cooking is not recommended. Germs in raw chicken can spread to other foods and kitchen surfaces. Thoroughly wash hands, counters, cutting boards, and utensils with warm, soapy water after they touch raw chicken. Use a separate cutting board for raw chicken and other raw meats if possible.

CDC does not recommend feeding raw diets to pets. Germs like Salmonella in raw pet food can make your pets sick. Your family also can get sick by handling the raw food or by taking care of your pet.

CDC will update the advice to consumers and retailers if more information comes available, such as a supplier or type of raw chicken product linked to illness.

Symptoms of Salmonella Infection

Most people infected with Salmonella develop diarrhea, fever, and stomach cramps 12 to 72 hours after being exposed to the bacteria.

The illness usually lasts 4 to 7 days, and most people recover without treatment.

In some people, the diarrhea may be so severe that the patient needs to be hospitalized. Salmonella infection may spread from the intestines to the bloodstream and then to other places in the body.

In rare cases, Salmonella infection can cause death unless the person is treated promptly with antibiotics.

Children younger than 5 years of age, adults older than 65 years of age, and people with weakened immune systems are more likely to have severe illness.
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Raw pet food and human illness

My buddy Scott Weese, whom I haven’t played hockey with for about 15 years (but we won the faculty tournament in 2005, so I figured that was a good time to retire and move to Kansas; I’m the goalie, he’s third from left, back row) writes on his WormsAndGermsBlog that human health risks from raw pet food (either from exposure to pathogens in the food or in the feces of pets eating the food) are known to exist but they’re not well characterized. We know that dogs fed raw meat-based diets clearly have increased risk of shedding various pathogens, particularly Salmonella and multidrug resistant E. coli. We know this results in some degree of disease risk in animals and in humans, but the scope of the problem is poorly understood. A recent report from Public Health England provides some more information about the risks associated with feeding raw pet food.

The report is about four people who were infected with E coli O157, a particularly nasty strain of E. coli that can cause serious disease in people.

One person developed hemolytic uremic syndrome (HUS), a particularly severe consequence of infection, and died.

The four cases involved the same strain of E. coli O157. Three individuals had been exposed to dogs fed a raw meat diet. Tripe was the specific ingredient that was implicated.

Samples of raw pet food were collected for testing. All samples from one raw pet food producer were positive for STEC (shiga toxigenic E. coli, the group to which E. coli O157 belongs). A positive test was also obtained from the freezer of one of the affected individuals, and from one sample of raw tripe. It strain isolated from the tripe was a different from the outbreak strain but supported the notion that tripe might have been the cause. It’s not surprising that they couldn’t isolate the outbreak strain from the food, given the lag from the time of exposure of people to the time of sampling of pet food. Contamination is probably sporadic, with different strains contaminating different batches.

Feeding raw meat-based diets is popular, but associated with risks to pets and people (have we said that enough times yet?). My preference is for it not to be done, but I’m realistic enough to know that people are going to do it anyway. So, I focus on two things:

Who should definitely NOT feed raw meat to their pets?

Households where pets or people are at increased risk of severe disease, including those where young, old, pregnant or immunocompromised individuals (human or animal) are present.

If raw meat is to be fed, how can the risk be reduced?

We have a fact sheet on the Worms & Germs Resources – Pets page about how to reduce the risk. In response to this outbreak, Public Health England produced some similar recommendations on handling raw pet food and preventing infections.

Good on ya Scott.

Now, work on driving to the net.

Raw is risky: South Korean man, 71, had hand amputated when skin started rotting 12 hours after eating sushi

Zoe Drewett of Metro wrote in August that a man from South Korea became infected with a potentially deadly flesh-eating bacteria which caused painful black ulcers to grow across his skin 12 hours after indulging in the raw seafood. The infection was so bad that he had to have his hand and forearm amputated 25 days later.

The 71-year-old man went to hospital after two days of fever and excruciating pain in his left hand that had developed 12 hours after eating raw seafood Medics drained the blisters before deciding his limb could not be saved because the unnamed man’s skin had started rotting so badly. The pensioner visited doctors in Jeonju, South Korea, after experiencing excruciating pain in his hand for two days. His story, published in the New England Journal of Medicine, took a turn when a blister on the palm of his hand grew to 3.5cm by 4.5cm – approximately the size of a golf ball.

419 sick with Salmonella from raw frozen chicken thingies in Canada since June 2017

Most frozen breaded chicken products available for sale in grocery stores in Canada contain raw chicken that can cause Salmonella illness and therefore pose an increased health risk to Canadians who handle, prepare or consume them.

Such products include chicken nuggets, chicken strips, chicken burgers, popcorn chicken and chicken fries. Canadians need to be aware that even though these products may appear to be cooked, they are not. They need to be handled carefully and cooked properly to an internal temperature of at least 74°C (165°F) before they are safe to eat.

According to the Canada’s Chief Medical Officers of Health, over the past 16 months, federal, provincial and territorial public health partners have identified hundreds of laboratory-confirmed human illnesses associated with frozen raw breaded chicken products contaminated with Salmonella, due at least in part to inadequate cooking or handling. And for every laboratory-confirmed illness reported, we know that there are dozens more unreported illnesses in Canada. During this same period, there have also been food recall warnings issued for seven different frozen raw breaded chicken products.

Despite these warnings and efforts to educate the public on safe food-handling practices, we continue to see hundreds of Salmonella illnesses among Canadians of all ages because of consumption of or exposure to improperly cooked frozen raw breaded chicken products Maybe inform beaucratcs or different techniques.’or PR-types.

We are very pleased that the Government of Canada is working with the food manufacturing industry and food retailers to reduce Salmonella in frozen raw breaded chicken products produced on or after April 1, 2019, to below detectable amounts, thereby reducing the risk of illness for everyone who handles or consumes these types of products. However, until April 1, 2019, and likely for up to a year after this date, frozen raw breaded chicken products containing Salmonella will continue to be in the marketplace and in freezers across the country. 

This is why, collectively, we are stressing the importance of handling and preparing frozen raw breaded chicken products with caution. Always cook your frozen raw breaded chicken products thoroughly according to the package instructions to an internal temperature of at least 74°C (165°F) using a digital food thermometer to ensure that they are safe to eat. Wash your hands before and after handling these products, and wash and sanitize the surfaces, dishes and utensils used to prepare and serve them. Following this advice when handling, cooking or eating these products will help reduce you and your family’s chance of becoming infected with Salmonella.

For more tips and information on how to properly prepare and cook frozen raw breaded chicken products, visit Canada.ca/foodsafety.

The video says don’t use your microwave, the PR doesn’t.

The PR says use a meat thermometer; the video doesn’t.

In 2007, Kansas 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.

Night soil: Kenyans feeding on Sukuma wiki grown in raw sewage

While some city residents have become farmers either by design or default depending on the residential area one resides in, cheap is proving to be life threatening as farmers are now using raw sewage for farming. This means much of the vegetables especially sukuma wiki (kales) on sale in Nairobi are highly contaminated and pose a serious health risk to consumers.

A visit to the sewage collection point in Njiru, Nairobi by Linda Shiundu of TUKO.co.ke revealed the effluence deposited there is always tapped and used for farming by farmers living. The farmers who wished to remain anonymous said instead of waiting for the rains, they would rather take advantage of the 75,000 liters of untreated sewage disposed daily to water their crops. They do so by digging trenches from the deposit site channeling the semi solid human waste into their farms which they use to water the crops and as manure. They mainly grow vegetables like sukuma wiki, spinach and other crops like bananas. Sewage deposited at the sewage collection point around Njiru area is always trapped by farmers living around the collection center and use for planting. The vegetables later on find their way into the market and in to the plates and stomachs of many unsuspecting residents. The vegetables later on find their way into the market.

Despite the health risks posed by the exposed raw sewage including, diarrhea, abdominal pain, vomiting and even death, open food kiosks are also run next to the disposal site. The kiosks are normally flooded with drivers who bring in the hundreds of lorries daily to deposit the sewage.

Patterns of crypto in Australia

Cryptosporidium is a protozoan parasite that causes the diarrheal disease, cryptosporidiosis. Although many species have been identified, the majority of human disease worldwide is caused by two species; Cryptosporidium parvum and Cryptosporidium hominis. 

In Australia, data from the National Notifiable Diseases Surveillance System (NNDSS) show that cryptosporidiosis outbreaks occur every few years. To better understand the transmission, trends and nature of cryptosporidiosis outbreaks in Western Australia, epidemiological and genomic data from three cryptosporidiosis outbreaks in 2003, 2007 and 2011 were reviewed.

The 2007 outbreak was the largest (n = 607) compared with the outbreaks in 2003 (n = 404) and 2011 (n = 355). All three outbreaks appeared to have occurred predominantly in the urban metropolitan area (Perth), which reported the highest number of case notifications; increases in case notifications were also observed in rural and remote areas. Children aged 0–4 years and non-Aboriginal people comprised the majority of notifications in all outbreaks. However, in the 2003 and 2007 outbreaks, a higher proportion of cases from Aboriginal people was observed in the remote areas. Molecular data were only available for the 2007 (n = 126) and 2011 (n = 42) outbreaks, with C. hominis the main species identified in both outbreaks. Subtyping at the glycoprotein 60 (gp60) locus identified subtype IbA10G2 in 46.3% and 89.5% of C. hominis isolates typed, respectively, in the 2007 and 2011 outbreaks, with the IdA15G1 subtype was identified in 33.3% of C. hominis isolates typed in the 2007 outbreak. The clustering of cases with the IdA15G1 subtype in the remote areas suggests the occurrence of a concurrent outbreak in remote areas during the 2007 outbreak, which primarily affected Aboriginal people.

Both the C. hominis IbA10G2 and IdA15G1 subtypes have been implicated in cryptosporidiosis outbreaks worldwide; its occurrence indicates that the mode of transmission in both the 2007 and 2011 outbreaks was anthroponotic. To better understand the epidemiology, sources and transmission of cryptosporidiosis in Australia, genotyping data should routinely be incorporated into national surveillance programmes.

Comparison of three cryptosporidiosis outbreaks in Western Australia: 2003, 2007 and 2011

05 July 2018

Epidemiology & Infection

S. Y. Ng-Hublin(a1)B. Combs(a2)S. Reid (a3) and U. Ryan (a1) 

https://doi.org/10.1017/S0950268818001607

https://www.cambridge.org/core/journals/epidemiology-and-infection/article/comparison-of-three-cryptosporidiosis-outbreaks-in-western-australia-2003-2007-and-2011/4B7491E4CB498D3E20E0E4B1B275BEF6