Food Poisoning, Foodborne Illness Information and Research : International Food Safety Network : BarfBlog

Restaurants are always faced with the problem of rapid staff turnover rates resulting in an on-going regime of constant training. Fair enough but are new staff being trained in food safety? In certain provinces only one staff in five on any given shift are required to have some sort of food safety training through a professional organization. Theoretically, on-site managers will have taken the course in the hopes of shedding some of that knowledge to their staff. The concern, however, is that some managers simply don’t care about food safety and information is not being relayed to front line service staff. That’s when typically the public, you, barf. It is one thing to train someone on the basics of food safety in a classroom setting but it is another thing to change ones’ behaviours and habits when dealing with issues on food safety. For instance, this is a picture of an undercooked chicken burger served to a customer during a lunch rush. The manager was more concerned about dealing with the influx of customers than paying attention to food safety, as a result the cooks followed suit and a raw burger was served. Managers have a responsibility to promote safe food practices and encourage staff to do the same. It apparently seems that attitudes and behaviours tend to change when something horrible happens, like a foodborne outbreak. It is time to be proactive and not reactive.

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The Scots have a way with headlines  -- and in this case it’s deadly serious.

Call it what you will, a dummy, pacifier, soother, nuk – that’s Sorenne with one of hers a few weeks ago – they should never be dipped in honey.

A child in Scotland has been in hospital for six weeks fighting for his life with botulism and he could have caught it from sucking a dummy which had been dipped in honey, it emerged last night.

Since 1976, over 1,000 cases of infant botulism have been reported worldwide, most of them in America.

Clostridium botulinum can cause sickness in very young children, and infants under the age of 1 years old are most at risk. Honey may contain Clostridium botulinum spores that can grow in the digestive tract of children less than one-year-old because their digestive system is less acidic. The bacteria produces toxin in the body and can cause severe illness. Even pasteurized honey can contain botulism spores and should be not be given to children under the age of 12 months.
 

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Astonishing and amazing, like the recent Pet Shop Boys concert I attended, what one can find during a restaurant inspection.

KITV writes

In mid-August, a customer complained about finding a roach in a hamburger from a Honolulu fast-food restaurant. Two days later, an inspector found dead roaches in a plastic paper sheet cover at the same restaurant.

The state sends inspectors on unannounced inspections of restaurants. KITV followed along as inspector Raena Nishimura checked the conditions at Downtown Coffee, a coffee bar off Fort Street Mall.

"Just looking in the cupboards for any signs of droppings of rodents, roach droppings," Nishimura said.

There were none of those at Downtown Coffee, but an inspector found a live rat under the sink at a Kalihi noodle shop recently.

At another downtown restaurant, an inspector found mold in a soda dispenser, just a few days after a customer complained of finding mold in some lemonade.

The only way to find violations and get dirty restaurants to clean up their act is to inspect them on a regular basis.

"Our supervisor would like to have our establishments inspected twice a year, but that's impossible," Nishimura said.

It is impossible because budget cuts have left a small number of inspectors to handle thousands of restaurants.

I couldn’t agree more, public health inspections are a culmination of hard work integrating a myriad of different scientific disciplines. As a result, they take time and more resources are needed if we are to take food safety seriously.

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Daughter Sorenne woke up around 6:15 a.m. after a big Halloween night (thanks for the costume, Katie). Then the clocks on the computer changed and I realized it was 5:15 a.m.

Damn you daylight savings.

So while Sorenne plays on the floor and fills her diaper, I’m looking at a poignant release from the France-based World Organization for Animal Health, inexplicably referred to as OIE (it’s a French thing) reiterating the importance of animal health rules to control human disease.

When the first case of bovine spongiform encephalopathy or mad cow disease was discovered in Canada in May, 2003, Alberta premier Ralph Klein famously declared that any

"self-respecting rancher would have shot, shovelled and shut up."

In 1184, city leaders in Toulouse, France, introduced some of the first documented measures to oversee the sale of meat: profit for butchers was limited to eight per cent; the partnership between two butchers was forbidden; and, selling the meat of sick animals was forbidden unless the buyer was warned.

By 1394, the Toulouse charter on butchering contained 60 articles, 19 of which were devoted to health and safety.

As outlined by Madeleine Ferrières, a professor of social history at the University of Avignon, in her 2002 book, Sacred Cow, Mad Cow: A History of Food Fears, the goal of regulations at butcher shops -- the forerunners of today's slaughterhouse -- was to safeguard consumers and increase tax revenues. Animals from the surrounding countryside were consolidated at a single spot -- the evolving slaughterhouse, originally inside city walls -- so taxes could be more easily gathered, and so animals could be physically examined for signs of disease.

It's no different today: slaughterhouses are common collection points to examine animals for signs of disease and to collect various levies. And like medieval times, one of the most basic rules is animals that cannot walk are forbidden from entering (the slaughterhouse or city).

Bernard Vallat, Director General of the World Organisation for Animal Health (OIE), reminded the world this morning that veterinary legislation is the foundation of any efficient animal health policy.

Veterinary legislation is a critical infrastructure element for all countries. In many OIE Member countries, the veterinary legislation has not been updated for many years and is obsolete or inadequate in structure and content for the challenges facing veterinary services in today's world.

Dr Vallat says that it is important that the veterinary services have the authority to enter livestock premises and other establishments and take the actions needed for early detection, reporting and rapid and effective management of any animal diseases as soon as they are detected. Such actions include the capacity to seize animals and products, to impose standstills, quarantine, testing and other procedures; to control animals and products at frontiers; and to require the destruction and safe disposal of animals and all articles considered to present a risk of disease transmission and to public health. These activities represent the core activities of veterinary services in the field of animal health control and veterinary public health and the legislation must provide the necessary authority as a minimum.

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With the expansion and ease-of-use of non-traditional, Internet-based communication tools such as Facebook, Twitter, Wikipedia, YouTube and blogs, individuals are discussing high-profile food risks through various mediums. Because up to 60 per cent of adults use on online social networking site, an opportunity  exists to utilize these communities to engage individuals around foodborne risks by providing information and establishing relationships tailored to specific audiences. The rapid dialogue between individuals with common food safety interests can impact belief formation and affect food decisions. Using case studies of recent outbreaks and observational studies, a catalogue of mediums and audience strategies will be presented.

Ben Chapman somehow received his PhD from the University of Guelph in 2009 under the supervision of Doug Powell. He is now an Assistant Professor and Food Safety Specialist in the Department of 4-H Youth Development and Family & Consumer Sciences at North Carolina State University, and part of NC Cooperative Extension. He will be speaking during Randy Phebus’ food science class on Friday, Nov. 13, 2009, from 12:30-1:20 in Weber 123 at Kansas State University. This talk is open to the public so any and all can attend.

For further information or to arrange a chat, contact
Dr. Douglas Powell
associate professor, food safety
dept. diagnostic medicine/pathobiology
Kansas State University
Manhattan, KS
66506
cell: 785-317-0560
fax: 785-532-4039
dpowell@ksu.edu
bites.ksu.edu
barfblog.com
 

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Contrary to what the New Zealand Herald reported tonight (this morning in NZ), the animal in question was born in NZ, not the UK, because NZ does not import sheep from the UK.

MAF Biosecurity New Zealand (MAFBNZ) and the New Zealand Food Safety Authority (NZFSA) today confirmed that a series of New Zealand and European laboratory tests on a single New Zealand sheep brain have detected the condition atypical scrapie (also known as Nor 98).

Atypical scrapie/Nor 98 is a relatively recently discovered brain condition of sheep and goats that is quite different from the classical form of scrapie. 

Neither atypical scrapie/Nor 98 nor scrapie is known to pose any risk to human health or the safety of eating meat or animal products.

MAFBNZ Principal International Adviser Dr Stuart MacDiarmid says global knowledge about atypical scrapie/Nor 98 is evolving.  The widely accepted mainstream scientific view is that it occurs spontaneously or naturally in very small numbers of older sheep in all sheep populations around the world.

“This positive detection of atypical scrapie/Nor 98 in a sheep from New Zealand’s national flock reinforces that view.  Every country that has conducted sufficient surveillance for atypical scrapie/Nor 98 has found it in their flocks.  This includes most Scandinavian and EU countries, the UK, the USA and Canada,” he says.

The detection does not change New Zealand’s status as free from scrapie.

Dr MacDiarmid says because of this scrapie freedom status, New Zealand supplies sheep brains to the European Union for use in the development of tests for scrapie. 

“The affected brain was one of a consignment of 200 brains sent for this purpose.  EU-authorised tests carried out in New Zealand prior to shipment had not picked up anything unusual.  However further tests in Europe and re-testing in New Zealand on different parts of the brain from the area originally tested have now established a diagnosis of atypical scrapie/Nor 98.

There is no evidence that atypical scrapie/Nor 98 can be transmitted naturally to other animals or to people, or that it in any way affects people.

 

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Or something like that from George Clooney in the 2000 movie and Courtlynn favorite, O Brother Where Art Thou.

As far as the U.S. government is concerned, I am indeed somewhat more bona fide, having received my permanent residency (below), so let the food safety world tour begin.

First stop – the motherland, U.K., in early January. Amy has a conference in Manchester, so thought we’d see some of my relatives in Newport, some friends in Cardiff, and visit the statue of my now confirmed great-great-great-great grandfather, William ‘The Tipton Slasher’ Perry, bare-knuckle boxing champ of England in 1850 and 1856, in Birmingham.

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Supermarket Guru picked up on our food safety stickers for takeout food and suggested it was one way retailers could turn food safety into a competitive advantage, and wrest takeout business from nearby restaurants.

Which was exactly one of our thoughts when we began experimenting with food safety stickers about five years ago.

While SupermarketGuru.com doesn’t know the full details of their proposed label, we suggest that besides basic date and serving information, it also clearly states whether a food might contain allergens like peanuts or gluten. In our opinion, supermarkets have failed so far to truly differentiate themselves in prepared foods and easy takeout. This is one value-added step that could help food stores retain the takeout volume that fell in their laps when the economy cratered, and people curbed their restaurant visits. They didn’t really earn the windfall, but they got it, and now they have to address consumer concerns about food safety in order to burnish their image as takeout sources.

Perhaps a special opportunity for this approach is in the small-format stores modeled after Tesco’s Fresh & Easy, which emphasize takeout offerings, and are already battling convenience stores, which are stepping up their meal programs. Safe food-handling stickers could add professionalism to the displays and confidence in consumers, and make the prepared foods section a more frequent destination.

We'll work with anyone who is interested in developing the sticker concept for their own food business -- large or small. Any new sticker would have a different phone number and website than those depicted (below) and would be based on research tailored to a specific operation.

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The folks over at Eat Me Daily have unearthed three food safety advertisements produced by the Beijing Women & Children's Development Foundation.

“(They) are nicely executed but super-creepy: Kids enjoying themselves in playgrounds built out of giant food, etc. But on closer inspection, the pizza slices are topped with shards of glass, the hamburger is a scorpion-burger, sushi is infested with bugs, the jello is spiked with thumbtacks, a beehive stands in for a lollipop, and a landmine is disguised as a melon. The tagline, as translated by Ads of the World, "Do you really know about his food?"

I have asked a Chinese language colleague to try and translate the text in the adverts.

Addendum, from a Chinese instructor at Kansas State University:

The direct translation does sound like something else going on behind the scene (worries under line)

First one: His world is really safe?
Second:  His world is really worry free?
Third:  His world did you see/watch carefully?

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Digital tip sensitive thermometers are as important to a chef as espresso is to m wife and I. While inspecting a fast food restaurant which serves predominantly burgers, I noticed the chef relying solely on color to determine doneness of burgers. As mentioned time and time again on barfblog, color is not a reliable tool to determine doneness of burgers due to premature browning of meat which may result before the burger reaches 160°F, the temperature required to inactivate pathogens such as E. coli 0157 H:7. Studies have demonstrated that burgers cooked to 135°C and allowed to sit for a few minutes looked the same as a burger cooked to 160°C. After explaining this concept to the chef, the response was well I cook the burger on high heat until it pretty much looks charred. Oh “that’s a deal breaker.” I have been dying to use this catch phrase from 30 Rock for sometime now. I went on to explain what happens when meat is cooked at high temperatures to a point of charring. A chemical change can occur in the meat resulting in the formation of heterocyclic amines (HCA’s). To prevent this from occurring, one can lower the temperature used for grilling and flip patties continually. The use of tongs or spatulas should be used to flip meat as a fork will puncture the meat causing juices to run causing flame ups which are responsible for polycyclic aromatic hydrocarbons, a carcinogenic compound2. It is interesting to note that marinades and spices may reduce the amount HCA’s found in the meat. The addition of spices such as rosemary, thyme, sage, and brine, reduced the content of HCA’s below 60% when compared to a control1. It is always a good idea to scrape off any parts of the meat that are charred. Finally, always use a digital tip sensitive thermometer to determine if your burger is done 71°C (160°F).

Sources:

1. Antioxidant spices reduce the formation of heterocyclic amines in fried meat
M. Murkovic, D. Steinberger and W. Pfannhauser
Volume 207, Number 6 / November, 1998

2. Environmental Health Services. Food Council News. Volume 4 Issue 3. May 2001. Capital Health

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Chapman already commented on some of the, uh, failings of the recent top 10 (PR stunt) allegedly most dangerous foods issued by the poorly named Center for Science in the Public Interest – there wasn’t much science or public interest in that last report.

The produce industry types responded with the blame-the-consumer routine, which is (incredibly dumb) unfortunate given that many outbreaks involving fresh fruits and vegetables clearly need to be prevented on the farm and have nothing to do with consumers.

“Consumers and other food handlers play a huge role in preventing illnesses, and they do need more information on safe handling.”

Neither approach is helpful. Casey Jacob and I tried to contribute to the public conversation about foodborne illness, where it happens and who’s to blame, with the appropriately titled paper, Where Does Foodborne Illness Happen—in the Home, at Foodservice, or Elsewhere—and Does It Matter? in the journal, Foodborne Pathogens and Disease.

The paper has been published online ahead of print. We conclude,

While some occurrences of foodborne illness result from unsafe practices during final preparation or serving at the site where food was consumed, others are consequences of receiving contaminated food from a supplier, or both. Data gathered on instances of contamination that lead to illness make greater contributions to the development of programs that reduce the risk of foodborne illnesses, than data or assumptions that describe locations where contaminated food is consumed.

The abstract is below.

Foodservice professionals, politicians, and the media are often cited making claims as to which locations most often expose consumers to foodborne pathogens. Many times, it is implied that most foodborne illnesses originate from food consumed where dishes are prepared to order, such as restaurants or in private homes. The manner in which the question is posed and answered frequently reveals a speculative bias that either favors homemade or foodservice meals as the most common source of foodborne pathogens. Many answers have little or no scientific grounding, while others use data compiled by passive surveillance systems. Current surveillance systems focus on the place where food is consumed rather than the point where food is contaminated. Rather than focusing on the location of consumption—and blaming consumers and others—analysis of the steps leading to foodborne illness should center on the causes of contamination in a complex farm-to-fork food safety system.
 

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My favorite John Cleese movie is not one of the Monty Python things, or a Fish Called Wanda, or the Faulty Towers TV bits. It is the rarely seen and vastly underappreciated 1986 effort, Clockwise. It is so … British.

“Brian Stimpson (John Cleese) is the headmaster of a comprehensive (high) school in England. He sets himself, his staff and pupils very high standards. On the way to a conference at which he is to talk, all manner of disasters strike."

Brian Stimpson came to mind after This is Croydon Today reported that Cumnor House School, in Pampisford Road, South Croydon, has been hit by an outbreak of campylobacter.

Headteacher Peter Clare-Hunt, who I am totally envisioning as John Cleese, insists there is no proof that the bug came from the school kitchen.

"We have had five confirmed cases of campylobacter which is a type of food poisoning.

“The recommendation that the environmental health and independent food hygiene consultant made are all very minor and by minor I mean temperatures of fridges. But there is nothing sinister.

"We're talking about food storage, temperatures of fridges not being too high or too low, making sure we don't prepare raw meat alongside salads.”

Yes, John-Cleese-in-Clockwise character: don’t prepare raw meat alongside salads.

Headteacher Peter Clare-Hunt also said,

"In terms of tracing this back to the kitchen that will never be proved one way or the other."

How reassuring.
 

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It is amazing what one can find during a routine restaurant inspection from temperature abuse of food to pest control problems. Rarely, however, does the owner of a restaurant decide to shut down to correct any problems as in Smart Alec's Intelligent Food restaurant.

The Daily Californian writes

 On Wednesday, several students noticed that Smart Alec's Intelligent Food restaurant had closed its doors for a short period of time. The decision to temporarily shut down the restaurant was made by the owner Stephanie Dodson after a routine visit from a health inspector revealed a health violation.

The health inspector from the City of Berkeley's Environmental Health Division was doing a routine check to make sure that the restaurant was in compliance with Berkeley health codes.

"Our inspector was in the field (Wednesday) and visited Smart Alec's," said Manuel Ramirez, the manager of the Environmental Health Division. "He visited Smart Alec's for three hours."

The inspector found evidence of rat droppings near the cash registers. All other areas of the restaurant were in compliance with the city's health codes.

Dodson said as soon as the health inspector informed her of the issue, she decided to close Smart Alec's for an hour and a half.

"There were some signs of some activity, and we noticed it immediately and addressed it immediately," Dodson said. "I made the judgement call that we needed to (shut down)."

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Thanksgiving is right around the corner (in Canada) and families are scurrying to purchase the most perfect, succulent turkey for the upcoming festivities. Personally, I’m not a huge fan of turkey, more a pasta kinda’ of guy, however, this year we’re cooking up turkey. Here are a few tips when cooking the bird. The turkey should be cooked to an internal temperature of 85°C (185°F). Use a digital tip sensitive thermometer to verify the internal temperature by inserting the thermometer in the thickest part of the thigh. It is a good idea to cook the stuffing separately so that it reaches an internal temperature of 74°C (165°F). In the event of leftovers, never happens in my family, refrigerate immediately by placing the turkey in shallow pans in the refrigerator, covered. Refrigerate stuffing and gravy separate from the turkey meat and consume everything within 3 days or freeze. Upon re-heating, turkey meat should reach an internal temperature of 74°C (165°F) and ensure that the gravy is brought to a rolling boil. Throughout the whole process of cooking the turkey, remember to always wash your hands. Happy Thanksgiving.

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Jim Romahn wrote a column for a newspaper in Waterloo, Ontario, which dared to question the blind support of local produce.

Specifically, Romahn said,

“I have been pleased to watch the development of the movement to buy local food. It is, however, not without its flaws. Farmers need to understand that they must satisfy their customers. Simply marketing their food as local is far from sufficient.”

Romahn provided several examples of local foods that sorta sucked, and several examples of superior product.

“The take-take home message is that the buy local campaigns will fail, and even back-fire, if farmers fail to provide customer-satisfying quality and value.”

Then the letters arrived.

One local produce grower cited Canadian icon Joni Mitchell, “Hey, farmer, farmer, put away the DDT now, give me spots on my apples but leave me the birds and the bees.”

Another said “it’s more fun to shop at farmers’ markets than the big chain grocery stores, anyway. Buying local is a win-win-win situation,” with another chiming in, “I remember when eating locally was the norm and not an option. I don’t profess that it is the perfect solution, but one thing I do know is that when you looked at the horizon it was blue not brown like it is today, and there were fewer people with asthma.”

Romahn didn’t even raise food safety concerns.  That would have generated some real hate mail.

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Sorenne eating lunch with dad, Oct. 4, 2009.

After the whole roasted chicken comes the chicken stock soup.
 

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As take-out food continues to increase in popularity, new research from Kansas State University has found that safe handling labels can help restaurants and food providers distinguish themselves in a competitive marketplace.

"With leftovers, people need information the moment they pull that container or clamshell package from the fridge," said Doug Powell, a K-State associate professor of food safety. "How long has it been in the fridge? Is it still safe? Our approach was to provide practical information, right on the container."

Powell, along with former graduate student Brae Surgeoner and Tanya MacLurin of the University of Guelph in Canada, designed a safe food handling label for take-out food after consulting numerous experts and consumers (right; phone number and url don't work anymore -- dp). They then worked with 10 restaurants in Ontario to provide food safety stickers for take-out food and subsequently interviewed managers about the utility of the stickers.

For the purpose of this research, takeout was defined as food procured from a casual dining restaurant -- in other words, a sit-down restaurant -- but eaten elsewhere, including food ordered as takeout and leftover food packaged to be taken home.

The researchers concluded that such a safe food handling label for take-out food was a promising value-added investment for restaurant operators as long as the stickers were used consistently and employees supported the initiative.

"We strive to provide the right food safety message in the right setting," Powell said. "Hand washing information should go over sinks and the back door of toilet stalls. Food preparation information should go in the back kitchen. Stickers with safe food handling information should go on the clamshell containers that people take home and put in the fridge. That's where the learning moment is."

The results are published in the October 2009 issue of Food Protection Trends.

The abstract is below.

Assessing management perspectives of a safe food-handling label for casual dining take-out food
01.oct.09
Food Protection Trends, Vol 29, No 10, pages 620-625
Brae V. Surgeoner, Tanya MacLaurin, Douglas A. Powell
Abstract
Faced with the threat of food safety litigation in a highly competitive industry, foodservice establishments must take proactive steps to avoid foodborne illness. Consumer demand for convenience food, coupled with evidence that consumers do not always engage in proper food-safety practices, means that take-out food from casual dining restaurant establishments can lead to food safety concerns. A prescriptive safe food-handling label was designed through a Delphi-type exercise. A purposive sample of 10 foodservice managers was then used to evaluate the use of the label on take-out products. Semi-structured in-depth interviews focused on the level of concern for food safety, the value of labelling take-out products, perceived effectiveness of the provided label, and barriers to implementing a label system. Interviews were audiotaped and transcribed, and the data was interpreted using content analysis to identify and develop overall themes and sub-themes related to the areas of inquiry. It was found that labeling is viewed as a beneficial marketing tool by which restaurants can be differentiated from their competitors based on their proactive food safety stance.
 

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We figured out about 15 years ago that the worst thing to say to a farmer was, Hi, I’m from the government, I’m here to help, cause we hung out with farmers. The U.S. Department of Agriculture and the Food and Drug Administration apparently hasn’t figured this out, and went all gushy about how the two agencies are sharing people and resources to develop new produce regs.

Farmers across the nation were cleaning themselves after hearing the news from Washington.

“USDA's fresh produce chief will join FDA to develop new food safety rules, as part of a cooperative initiative between FDA and the U.S. Department of Agriculture (USDA). Today's announcement comes amid beefed up outreach efforts with key agriculture and safe food stakeholders to better share and exchange produce safety ‘best practices’ and ideas.”

Will this result in fewer sick people? No . Is it complete bureau-speak that no one, especially those that grow fresh produce for a nation, will care about? Yes. Saturday Night Live captured the do-nothingness that has already cloaked the Obama change administration.
 

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Whenever a group says the public needs to be educated about food safety, biotechnology, trans fats, organics or anything else, that group has utterly failed to present a compelling case for their cause. Individuals can choose to educate themselves about all sorts of interesting things, but the idea of educating someone is doomed to failure. And it’s sorta arrogant to state that others need to be educated; to imply that if only you understood the world as I understand the world, we would agree and dissent would be minimized.


On the same day the U.S. Food and Drug Administration issued its Strategic Plan for Risk Communication, which outlines the agency’s efforts to disseminate more meaningful public health information and has lots of pretty words about “two-way communication through enhanced partnerships,” FDA said its “new web videos educate consumers about food and medical product safety.”

No evidence is provided that anyone found the videos educational. And the language in the headline is not consistent with ”two-way communication.” What’s with the dualities? Good and bad, heaven and hell? How about multiple communications with a variety of audiences, to use bureau-speak; and chew gum at the same time.

It’s important to tell people how information is developed and released. We updated the bites.ksu.edu information protocol last week. But actions speak louder than words.

One of the tenets of effective risk communication to inform, discuss and participate in give and take when it comes to information, rather than educate. I co-wrote a book about it, 1997’s Mad Cows and Mother’s Milk. And people learn through stories, not facts.

There is a dearth of scientific studies applying proven risk communication concepts to issues of microbial food safety. There is, however, an abundance of academic, industrial and government pronouncements on how to improve communications activities related to food safety, based on anecdotal evidence and almost always citing the need for “educated consumers” or “a better-educated public.”

Such proposals invoke a one-way, authoritarian model of communication; and exactly how this mythical consumer will become better educated remains a mystery. What is known is that the traditional approach of scientists clearly explaining the facts is “naive—and probably a recipe for failure. ... 
Too often, risk communicators are more concerned with educating the public, rather than first listening to them and then developing communication policies.”

Food Safety Education Month, whatever that is, ended yesterday. People are still eating this morning. I wonder if they got educated?

An honest Food Safety Education month would include food safety stories, tragic or otherwise, and a rigorous evaluation of what has worked, what hasn’t worked and what can be improved, rather than a checklist of ineffective and often inaccurate food safety instructions with the cumulative effect of blaming consumers. Telling people to wash their hands isn’t keeping the piss out of meals. 


 

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People often ask me, “Doug, how do you choose the information that goes in bites.ksu.edu? Do you have a basis for any of your food safety rants on barfblog? Why are you such a jerk?

People often ask Ben, “Why do you write so much about vomit?”

People often ask Amy, “Why are you with Doug?”

When we ran the food safety information centre back in Canada, we had detailed procedures for how to answer questions, what information was provided and why. We don’t answer questions so much anymore, but we do provide a lot of information so I figured we better clearly understand what we do and why. This is more for us and all the students that come through my lab than it is for you. Really, it’s me, not you.

bites.ksu.edu is a unique comprehensive resource for all those with a personal or professional interest in food safety. Dr. Powell of Kansas State University, and associates, search out credible, current, evidence-based information on food safety and make it accessible to domestic and international audiences through multiple media. Sources of food safety information include government regulatory agencies, international organizations such as the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO), peer-reviewed scientific publications, academia, recognized experts in the field and other sources as appropriate.

Throughout all bites activities, the emphasis is on engaging people in dialogue about food-related risks, controls and benefits, from farm-to-fork. bites strives to provide reliable, relevant information in culturally and linguistically appropriate formats to assist people in identifying, understanding and mitigating the causes of foodborne illness.

bites LISTSERV
The bites.ksu.edu listserv is a free web-based mailing list where information about current and emerging food safety issues is provided, gathered from journalistic and scientific sources around the world and condensed into short items or stories that make up the daily postings. The listserv has been issued continuously since 1995 and is distributed daily via e-mail to thousands of individuals worldwide from academia, industry, government, the farm community, journalists and the public at large.

The listserv is designed to:

•    convey timely and current information for direction of research, diagnostic or investigative activities;
•    identify food risk trends and issues for risk management and communication activities; and
•    promote awareness of public concerns in scientific and regulatory circles.

The bites listserv functions as a food safety news aggregator, summarizing available information that can be can be useful for risk managers in proactively anticipating trends and reactively address issues. The bites editor, Dr. Powell, does not say whether a story is right or wrong or somewhere in between, but rather that a specific story is available today for public discussion.

barblog.com

barfblog.com is where Drs. Powell, Chapman, Hubbell and assorted food safety friends offer evidence-based opinions on current food safety issues. Opinions must be evidence-based – with references – reliable, rapid and relevant. The barfblog authors edit each other – viciously.

TWITTER
Breaking food safety news items that eventually appear in bites or barfblog are often posted on Twitter for faster public notification.

INFOSHEETS
Food safety infosheets are designed to influence food handler practices by utilizing four attributes culled from education, behavioral science and communication literature:

•    surprising and compelling messages;
•    putting actions and their consequence in context;
•    generating discussion within the target audiences’ environments; and
•    using verbal narrative, or storytelling, as a message delivery device.

Food safety infosheets are based on stories about outbreaks of foodborne illness sourced from the bites listserv. Four criteria are used to select the story: discussion of a foodborne illness outbreak; discussion of background knowledge of a pathogen (including symptoms, etiology and transmission); food handler control practices; and emerging food safety issues. Food safety infosheets also contain evidence-based prescriptive information to prevent or mitigate foodborne illness related to food handling. And now, available in French, Spanish and Portuguese.

bites bistro videos
A nod to the youtube generation, but we don’t really know what we’re doing.

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Petting zoos, farm visits and local fairs are all settings for pathogen risks, especially for kids. Scott Weese at wormsandgerms detailed some of the risks in action that he saw recently at an Ontario site. Media reports out of the UK suggest that in the wake of the recent farm visit-linked outbreak with over 60 children ill with E. coli O157, agritourism business is down. Another 13 kids are also ill in outbreak linked to the Pacific National Exhibition in Vancouver.

Handwashing can reduce the risk of E. coli O157, but signs and sinks do not make people wash their hands. Operators and volunteers need to be diligent in promoting the importance of handwashing as infection control with patrons and staff and compel folks with creative messages.

CDC has a publication that operators should check out on managing public-animal contact risks (scroll down to the bottom of the page). We've combined some of that information and added our barfblog flare to come up with this week's food safety infosheet, which is downloadable here.

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With 57 children sick with E. coli O157 linked to petting farms in the U.K., and 10 still in hospital, farm owners said they would oppose a ban on small children visiting the attractions, and one of the owners said the risk is being greatly overblown.

The U.K. government has rightly decided to ignore such statements and is preparing to upgrade E. coli O157 to a "notifiable disease" – on a par with infections like smallpox and measles – to speed up detecting outbreaks.

With a half-dozen foodborne illness outbreaks of E. coli and Salmonella throughout the U.K. being reported in the past week, yes, maybe they should be notifiable disease(s).

Maybe I’m losing something in translation.

Hugh Pennington, emeritus professor of bacteriology at the University of Aberdeen and Groundhog Day enthusiast has seen all this before.

Pennington told The Times E coli O157 was prevalent in cows, sheep and goats, with research showing about one in 10 cows carried the bug and 40% of herds. He called for the Health and Safety Executive (HSE) guidelines on petting farms to be reviewed and a minimum age introduced.

“There will have to be a look at the guidelines to see if they need tightening and a review of whether they are being properly followed.”

This is the problem: there are plenty of guidelines out there to manage all sorts of risks, food-related or otherwise, but do people really do what they say they do? Or do they  really think, it's no biggie.

In the wake of the outbreak, the U.K. has closed four such petting farms, either linked directly to the outbreak or, their standards sucked.

My friend Scott Weese, a veterinarian researcher at the University of Guelph and host of the Worms and Germs blog, wrote earlier today that:

Considering all of the outbreaks that have been attributed to petting zoos, including an outbreak in the UK this month that has sickened dozens and another in Vancouver has affected at least 13 people, you would think that people who operate petting zoos would start to get the clue. Unfortunately, that's clearly not the case.

My family and I went to the Fergus (Ontario) Fall Fair today. Apart from the petting zoos, it was a great day, but the potential for ending up in hospital with a life-threatening infection shouldn't have to be a concern for fair attendees.

This fair has two petting zoos. One is in association with a pony ride. We went there first and while my kids were looking at the animals, I noticed there was a table and a sign saying to use a hand sanitizer after touching the animals, but there were not actually any hand sanitizers present. I asked the attendant and he immediately started looking. They eventually found some but we gave up after waiting a few minutes and went to the other petting zoo location because a handwashing station was present there. Despite a large crowd around the first petting zoo, I didn't see anyone following our actions so presumably almost no one washed their hands after petting the animals. The good thing about this first petting zoo was they had a clean facility, appropriate animals and no major problems apart from the forgotten sanitizers.

Petting zoo number 2 was not as good. There were numerous problems, some of them very major.

* Inappropriate animals #1: As we walked in, someone held out a baby chick and tried to give it two my 2-yr-old daughter to handle. Standard guidelines are that children under 5 should not handle young poultry, so these animals are inappropriate for any petting zoo.

* Inappropriate animals #2: The next thing we passed was a young calf. Calves are also considered a high-risk animal and should not be present in petting zoos.

* Inappropriate animals #3: The calf had diarrhea (see the diarrhea staining and hair loss probably associated with prolonged diarrhea in picture). It's very likely that this calf was shedding one or more infectious agents in its diarrhea, such as Cryptosporidium.

* Food for sale: Food was being sold and consumed inside the tent where the petting zoo was. This is inappropriate.

Petting zoos can be great events for kids. They can also be sources of large and serious outbreaks.

Hopefully nothing bad will come from this and we won't hear reports of illness in petting zoo participants. But, as I've said before, hope is not a proper infection control program.

Anyone having a petting zoo must know the issues, risks and proper measures. Reading the Compendium of measures to prevent disease associated with animals in public settings would be a good start.

A leading personal injury lawyer, Jill Greenfield, a partner at Field Fisher Waterhouse in the U.K., told The Independent that she has received instruction from a family involved and expects a class action. In 2001, she represented Tom Dowling, who was awarded damages of £2.6m after he contracted E. coli as a four-year-old during a school trip to a north London farm in 1997, which resulted in his becoming quadriplegic and brain damaged. His was the third case of E. coli at the farm within a few months.
 

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Does knowing your farmer make food safer?

Absolutely not.

Maybe if you ask the right questions, and get honest answers, but even then, only a maybe.

The U.S. Department of Agriculture’s new youtube vid has lots of stuff about local and regional, economics but no evidence of why local is better. And nothing about food safety

The 'Know Your Farmer, Know Your Food' initiative, chaired by Deputy Secretary Merrigan, is the focus of a task force with representatives from agencies across USDA who will help better align the Department's efforts to build stronger local and regional food systems. This week alone, USDA will announce approximately $65 million in funding for 'Know Your Farmer, Know Your Food' initiatives.

To be fair, USDA did announce nearly $10,000 in funding for the University of Minnesota to bring together experts on food safety and regulations for a discussion of marketing to institutions like K-12 schools, colleges, universities, hospitals and other health care facilities.

Leave it to the academics to ask for money to meet. Foods safety needs to be front and center of any food initiative.

And this was my farmer near Guelph, Jeff Wilson (above, right). He had outstanding food safety, long before others started talking about it.
 

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I’m OK at coaching hockey. Soccer, not so much.

Years ago, one of my girl’s needed a coach for a team, so I volunteered. One of the parents was from Portugal. By my third game he was screaming at me from the sidelines.

Translation sounds easy.

It’s not.

Everyone interprets stuff differently

But I’ve got some people, and hopefully the translation pics won’t continue to crash the main website, and we’ll see where it all goes.

French, Spanish and Portuguese. Check them out.
 

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U.S. Food and Drug Administration Commissioner Margaret Hamburg said in her Sept. 11 address to the United Fresh Produce Association’s Washington Public Policy Conference that FDA’s intent is to keep unsafe foods from reaching the market and part of that new push will be accomplished by expanding outreach.

Guess it didn’t reach all the lettuce growers. Or the consuming public.

That’s because The Oregonian reports today that federal and state health authorities are investigating a salmonella outbreak that peaked in Oregon in August.

This is the middle of September. This is not prevention. Or good news.

The good news is that it is over, said William Keene, senior epidemiologist at the Public Health Division in Oregon.

He said the first cases surfaced nationwide in mid-July and trailed off a month later.

At least 124 were sickened across the country, with a clustering of cases in the West.

Two people got so sick they had to be hospitalized, and one had severe symptoms, Keene said. They have now been released from the hospital. He said no one died in Oregon or elsewhere in connection with the outbreak.

Scientists from the Centers for Disease Control and Prevention and the Food and Drug Administration still do not know exactly what poisoned people, though shredded lettuce is a leading suspect, Keene said.

The silence of the Salmonella. It would help, as with the Salmonella in produce outbreak last summer, or the listeria in Canadian cold cuts last fall, if public health types would clearly articulate, when they go public and why. And let everyone see those guidelines.
 

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There was this time, we thought we’d killed Chapman.

Ben and I went along with Uncle Denton to the Canadian Horticulture Council meeting in Montreal in Feb. 2003. I had chaired a national committee on on-farm food safety program implementation – and the advice was completely ignored – Chapman and I had done years of groundwork with Denton and the Ontario Greenhouse Vegetable Growers, and we agreed to share a room at the annual meeting to cut down on expenses.

There was a couple of receptions and I still remember Ben and I asking Uncle Denton for drink tickets. We then retired to a hotel lounge and I knew trouble was ahead when Chapman asked for a cigarette.

He then went to the bathroom.

He didn’t return.

He showed up a few hours later, seemingly intact.

Denton had forgotten that story (Denton's on the right in that pic with my grandfather, Homer) when I called him a couple of weeks ago, to thank him for the opportunity to develop on-farm food safety stuff back in 1998 with the Ontario Greenhouse Vegetable Growers. I’ve been using those anecdotes (not the ones about Chapman) and lessons learned a lot lately – seems like too many people are in a food safety time warp.

Guess it brought up a few memories for Denton, who wrote this in Sept.’s issue of The Grower:

As you journey through life you meet the occasional person who makes a real difference.  Dr. Douglas Powell is one of those – to say the least.

Doug called me recently to talk about the early years.  He was new in the On Farm Food Safety business when I was working with the Ontario Greenhouse vegetable group.  Doug was at the University of Guelph and I would talk to him about the phone call I didn’t want to get.  This would be the imaginary call from a senior’s residence wondering why all the occupants were very sick after consuming a fresh salad, and if the cause may have been the greenhouse tomatoes. I never got that call—thank God--but I wanted to be ready.  And that readiness included a strong response indicating we had an On Farm Food Safety program and proof we were capable of tracing our greenhouse product. We’ve seen several incidences in the past few years with certain fresh veggies and berries that almost ruined the industry and certainly crippled those markets for a year or so.

From the University of Guelph and the beginning of the On Farm Food Safety program, Doug has moved to Kansas State University where he is associate professor of food safety. He is still very much in the industry – just relocated to a different university -- and still writing newsletters, hence the reputation of “the guru” of On Farm Food Safety.

Doug has remained a good friend over all these years. We developed a bond as we developed an On Farm Food Safety program for greenhouse vegetables and more.  Doug’s philosophy was to keep it simple.  He could relate to growers, and had an uncanny ability to make the complicated science of bacterial contamination simple and understandable. Early on, he received a little help from Dr. Gord Surgeoner.  These were the seeds of the On Farm Food Safety program in Canada, spreading from Ontario Greenhouse to CHC and to most vegetable growers across Canada.

I can still see Doug in an old T-shirt and jeans, holes in both, and running shoes--that was his fashion statement. Of course, his description of toilet paper “slippage” resulting in fecal contamination on your finger was priceless, but his crude description helped to break down the mystery of bacterial contamination by food handlers with dirty hands. Seems to me I got a T-shirt from Doug with “Don’t Eat Poop” written on the front.  Doug continues to be a great communicator, a fair goalie, poor at politics but great at On Farm Food Safety and raising little girls.

Thanks, Doug.  I am proud to say I knew you back when.

And I knew Chapman, way back when.
 

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I’ve already posted on some of the dubious marketing and safety claims that accompanied the original Fit produce wash before it was abandoned by Procter & Gamble in 2001.

On Monday, the Los Angeles Times takes a look at produce washes out there – such as Veggie Wash, Fit Fruit and Vegetable Wash, Bi-O-Kleen Produce Wash, Earth Friendly Products Fruit & Vegetable Wash and Eat Cleaner All Natural Food Wash and Wipes -- and concludes water is just fine.

Sandra McCurdy, extension food safety specialist in the School of Family and Consumer Sciences at the University of Idaho in Moscow, Idaho, says that most produce is pathogen-free because it's been washed during processing and because handlers take steps to avoid contaminating the fruits and vegetables they stock in the produce aisle. But if it is not, a thorough rinse under water is usually all that's needed to remove most pathogens.

Michael Doyle (left), professor and director of the Center for Food Safety at the University of Georgia in Griffin, Ga. (Doyle developed an antimicrobial technology that was licensed earlier this year by the makers of Fit produce wash.) said,

"If the bacteria get into the tissue during processing, it's too late, it's trapped in the tissue.”

As for pesticides, there's little scientific evidence to support claims that washes do a better job than water when it comes to removing them, says Anne Riederer, a professor of environmental and occupational health at Emory University in Atlanta, Ga.
 

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That’s the title of a book chapter that’s just been published and attempts to answer the question: what does it take for farmers, processors and retailers to pay attention to food safety risks – in the absence of an outbreak?

Last week, trade magazine The Packer did a story about Earthbound Farms, the producer of E. coli O157:H7 tainted-spinach in 2006, which quoted president Charles Sweat as saying,

“Now that we are three years beyond that, it’s almost always hard to go back and put our mind where it was in 2005 and 2006 because we know so much more today than we knew then.”

What Ben Chapman, Casey Jacob and I asked in the book chapter is, why didn’t companies like EarthBound know a lot more about microbial food safety before over 200 became ill and four died in 2006?

In October, 1996, a 16-month-old Denver girl drank Smoothie juice manufactured by Odwalla Inc. of Half Moon Bay, California. She died several weeks later; 64 others became ill in several western U.S. states and British Columbia after drinking the same juices, which contained unpasteurized apple cider -- and E. coli O157:H7. Investigators believed that some of the apples used to make the cider might have been insufficiently washed after falling to the ground and coming into contact with deer feces (Powell and Leiss, 1997).

Almost 10 years later, on Sept. 14, 2006, the U.S. Food and Drug Administration announced that an outbreak of E. coli O157: H7 had killed a 77-year-old woman and sickened 49 others (United States Food and Drug Administration, 2006). The FDA learned from the Centers for Disease Control and Wisconsin health officials that the outbreak may have been linked to the consumption of produce and identified bagged fresh spinach as a possible cause (Bridges, 2006a).

In the decade between these two watershed outbreaks, almost 500 outbreaks of foodborne illness involving fresh produce were documented, publicized and led to some changes within the industry, yet what author Malcolm Gladwell would call a tipping point -- "a point at which a slow gradual change becomes irreversible and then proceeds with gathering pace" (http://en.wikipedia.org/wiki/Tipping_Point) -- in public awareness about produce-associated risks did not happen until the spinach E. coli O157:H7 outbreak in the fall of 2006. At what point did sufficient evidence exist to compel the fresh produce industry to embrace the kind of change the sector has heralded since 2007? And at what point will future evidence be deemed sufficient to initiate change within an industry?

We conclude:

Ultimately, investigators showed that the E. coli O157:H7 was found on a transitional organic spinach field and was the same serotype as that found in a neighboring grass-fed cow-calf operation. These findings, coupled with the public outcry linked to the outbreak and the media coverage, sparked a myriad of changes and initiatives by the industry, government and others. What may never be answered is, why this outbreak at this time? A decade of evidence existed highlighting problems with fresh produce, warning letters were written, yet little was seemingly accomplished. The real challenge for food safety professionals, is to garner support for safe food practices in the absence of an outbreak, to create a culture that values microbiologically safe food, from farm-to-fork, at all times, and not just in the glare of the media spotlight.

Powell, D.A., Jacob, C.J., and Chapman, B. 2009. Produce in public: Spinach, safety and public policy in Microbial Safety of Fresh Produce: Challenges, Perspectives, and Strategies ed. by X. Fan, B.A. Niemira, C.J. Doona, F.E. Feeherry and R.B. Gravani. Blackwell Publishing.

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In an attempt to harness and utilize the millions of tweeters, google searchers and bloggers in the U.S. into do-goodery, the Washington Post reports that folks are being encouraged to share details of flu-like symptoms and search for H1N1 information online if they believe they are ill. Informatics experts are mobilized to crunch data generated by webcrawlers in hopes that infections can be modeled geographically and lead to an early warning system:

Currently, most disease tracking is done through doctors reporting cases of illness they have seen. It's a reliable system but often involves a lag time of a week or more in reporting and does not account for people who don't go to the doctor.

Internet surveillance raises questions about privacy and confidentiality. But experts say it has the advantage of speed and can augment the current system by detecting sick people who might not see a doctor.

Singapore is going further by using cellphones in surveillance, and hoping to limit flu spread:

In Singapore, scientists have gone a step further, testing a system called FluLog that could use Bluetooth cellphone technology to locate people who had been in proximity to someone who has become infected.

Cool. The Singaporeans were also ahead of the rest of the world on posting restaurant grades in 1997. Go Singapore.

Mike Batz sent on an article from Wired about an iPhone app that is built to share info about outbreaks and find disease trends near the user:

Outbreaks Near Me is a location-aware application for the iPhone based on the free HealthMap epidemiological web service, which allows users to access disease-outbreak information. But the mobile version, released today, one-ups its cord-bound counterpart: Users can contribute signs that public health trouble is afoot in what the organization is calling “participatory epidemiology.”

Double cool. Go participatory epidemiology.

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Amy is a French professor.  Her influence on me has been profound – and has even involved some language awareness stuff.

That’s why we have don’t eat poop shirts in French, Chinese and Spanish.

You’d figure that getting stuff translated into other languages would be a breeze, since I have an in with the department. But to do it in real-time is a bit messy. The first time I tried to upload a French infosheet, last week, I crashed the entire bites.ksu.edu site.

Damn you, France.

We’ve been messing around but are reasonably confident we’ve got the people and technology in place to at least translate food safety infosheets on a weekly basis. The Spanish food safety infosheets are available at http://bites.ksu.edu/infosheets-sp, and the French food safety infosheets are available at http://bites.ksu.edu/infosheets-fr.

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In Room 519 of Kindred Hospital, Linda Rivera can no longer speak.

Her mute state, punctuated only by groans, is the latest downturn in the swift collapse of her health that began in May when she curled up on her living room couch and nonchalantly ate several spoonfuls of the Nestlé cookie dough her family had been consuming for years. Federal health officials believe she is among 80 people in 31 states sickened by cookie dough contaminated with a deadly bacteria, E. coli O157:H7.

The impact of the infection has been especially severe for Rivera and nine other victims who developed a life-threatening complication known as hemolytic uremic syndrome. One, a 4-year-old girl from South Carolina, had a stroke and is partially paralyzed.

But good news. Two weeks ago, Nestle announced, in breathless PR-speak,

After almost two months of being out of the U.S. marketplace, Nestle USA is pleased to announce that Nestle Toll House refrigerated cookie dough is returning to stores this week.

To make it easy for both retail partners and consumers to identify the new batch of cookie dough, a blue "New Batch" label will appear on all new production cookie dough items. Nestle Toll House shipping cases also are marked in blue (rather than the previous black) to denote new production and will contain the statement: "Do not consume raw cookie dough." The adoption of this distinct labeling is the result of helpful discussions between Food & Drug Administration (FDA) officials and Nestle, following reports of E.coli O157:H7 illnesses that appeared to be related to the consumption of raw cookie dough.

I bet the discussions were helpful. Probably similar to the ones ConAgra had with the U.S. Department of Agriculture geniuses who said, safe cooking instructions for frozen $0.50 pot pies should tell consumers to use a thermometer to make sure the pie is safe. Food safety is a shared responsibility apparently means it’s the consumer’s responsibility, especially in foods that may be perceived as ready-to-eat.

This is what the new Nestle cookie label looks like, on a package I picked up at a local store on Saturday (front, above, right; back, below, left).

Labeling is a lousy way to provide information about food safety risks, but better than nothing. I’m sure Nestle and ConAgra, in the best interests of their consumers, will publicly release the evaluative data they (probably? maybe?) acquired to show that these particular labels have a positive impact on consumer food safety behavior.

 

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Manhattan feels markedly different this fall. Returning to campus, I’ve seen Doug’s “How to avoid H1N1 and seasonal flu” in every bathroom in the veterinary medicine buildings. Everyone’s whispering about H1N1 and many preventative methods have been put in place to keep the flu at bay. At St. Isidore’s Catholic Church, they’ve even gone as far as to discontinue communion wine for the congregation. Chaplain Fr Keith Weber says that the decision was made by the staff and not mandated by the diocese. Will it be mandatory in the future?

Drinking the communion wine always felt like a bit of Russian roulette for me. How healthy was the person who drank before me? During the winter when the whole church was coughing and hacking, I decided to skip it entirely. I had accepted the fact that this public health nightmare would continue indefinitely. St. Isidore’s new policy of discontinuing communion wine is definitely a smart move to join the “avoid H1N1” campaign.

The policy for distributing communion wafers has always been to wash your hands before the service starts, but now there is also a bottle of antibacterial available to use immediately before giving out communion. St. Isidore’s is just one of many churches around the country (and globally) implementing these anti-flu strategies. The virus once known as swine flu has affected the practices of Christians and Muslims, especially in Great Britain.

The archbishops of Canterbury and York said the church's worship needed to "take into account the interests of public health during the current phase of the swine flu pandemic."

The Muslim Council of Britain has released guidelines to Muslims urging imams and mosque committee members to increase the awareness among the Muslim community about the dangers of using communal towels during cleansing ceremonies before worship.

As far as working against H1N1, it’s a good step in the right direction. Even once the pandemic has blown over, shouldn’t these practices stay in place to prevent future diseases?

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Stephen Colbert’s fear of bears – usually listed as the biggest threat to America in his Threat Down segment – has made it to the blogsphere.

I’ve made it a point to say in my talks lately, when I talk about food safety, I’m talking about food that doesn’t make people barf. Food safety means lots of things to lots of people, but I’m focused on the microbes that sicken up to 30 per cent of all citizens of all countries every year (that’s what the World Health Organization says).

“If you plan on venturing into the wilderness on a camping or hiking trip, you need to be prepared to deal with potentially dangerous wildlife. Bears in particular need to be respected and avoided. One of the easiest ways to avoid bears is to be careful with storing and preparing food.”

It’s not just Colbert. On a family trip when I was, oh, about 13-years-old, we spent a couple of nights in Banff, Alberta, and were visited by a bear that emptied the cooler.

"Be aware of the necessary food storage and cooking precautions while camping. Do everything you can to keep food odors away from your camp. Taking these precautions is the easiest way to prevent a bear encounter."

So respect the bears (especially in the video below, which involves Canadians, kids, hockey and bears).

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It’s food safety month in September, so expect to hear lots of sanctimonious statements about how simple food safety is if only the people would do things the right way.

But what’s the right way?

Food safety is not simple.

Anyone who says so is full of it.

And any food safety nerd knows there are major disagreements about all levels of food safety minutia.

Eating Well magazine asked 10 questions of some food safety types earlier this year and a bunch of stories are now on-line.. The differences in the answers reveal how un-simple food safety is, and how different people talk with journalists.

The Eating Well piece poses some questions, but doesn’t address the hard ones: Who is an expert (a word I hate)? Who is competent to offer advice about anything? Who am I to answer anything, to offer an opinion?

At bites.ksu.edu and barfblog.com, we actually have a policy on how to answer questions, how we provide advice, and it’s being updated.

The magazine has its 10 commandments of food safety, but like fallen angels, commandments are open to interpretation. Judge for yourselves.

Your contestants are:

Ming Tsai, owner, Blue Ginger, his award-wining East-meets-West restaurant in Wellesley Massachusetts.

Bill Marler, managing partner and personal injury lawyer at Marler Clark.

Linda Kender, an associate professor in the College of Culinary Arts at Johnson & Wales University in Providence, R.I.

Richard Vergili, a professor in hospitality management at The Culinary Institute of America (CIA)

Catherine Donnelly, a professor of nutrition and food science at the University of Vermont.

Donna Rosenbaum, co-founder and executive director of Safe Tables Our Priority (S.T.O.P.).

Marion Nestle, professor in the Department of Nutrition, Food Studies, and Public Health at New York University.

Scott Donnelly, a product safety authority with more than two decades of food industry experience.

Douglas Powell, Ph.D, associate professor, food safety, Kansas State University.

Try to distinguish the wordy from the brief, the fact-based and the faith-based approaches to food safety. Match up the bios with the responses and spot the hypocricy.

Eating Well asked, do you always:

1. Use a “refrigerator thermometer” to keep your food stored at a safe temperature (below 40°F).

Tsai: At Blue Ginger, yes, and [a thermometer] is built in the Sub-Zero fridges we use at home.
Marler: Yes.
Kender: I check the temperature of my refrigerator once a week, especially during the summer months.
Vergili: Yes, unless I plan to use the food within a couple of hours.
Donnelly: Yes. I consider my refrigerator to be my most important food-safety device. Knowing the temperature of the refrigerator you use to store food is critical to keep food safe. Many refrigerators in the U.S. operate at unsafe temperatures, and the warmer foods are stored, the more quickly bacteria, including pathogens, can grow.
Rosenbaum: Yes. Appliance thermometers are easy to find in hardware stores. I recommend using one in the freezer as well. It is especially important to check the internal temperatures of secondary refrigerators/freezers kept in basements, garages or other places of more extreme room temperature.
Nestle: No. I live in a tiny apartment in New York and have a small refrigerator. Nothing stays in it that long.
Donnelly: No.
Powell: Fridges fluctuate and thermometers are the only way to acquire accurate data.

2. Defrost food in the refrigerator, the microwave or in cold water, never on the counter.

Tsai  Yes.
Marler: Yes.
Kender: Mostly I defrost in the refrigerator, but there have been occasions that I had to resort to the cold running water method.
Vergili: No, I will occasionally let something begin to defrost on the counter when I am home. For example, today I had some frozen wrapped spare ribs sitting out for a little over [an] hour that [were] still partially frozen. [I] then seasoned and refrigerated [the ribs] for dinner tonight.
Donnelly: Yes. When defrosting any potentially hazardous food, particularly meats or poultry, it is important to make sure juices are contained by using sealed bags or containers. Juices can contain harmful pathogens which can contaminate surfaces and people coming into contact with these juices. Again, the warmer potentially hazardous foods are stored, the more potential growth for dangerous bacterial pathogens to levels which can cause disease.
Rosenbaum: Yes. This is especially important with meat, poultry & seafood. When defrosting meat, poultry or seafood in the refrigerator, however, it is important to make sure that it is on a platter or tray and cannot drip raw juices as it defrosts onto or into foods stored below.
Nestle: Not exactly. I don’t have much counter space so I’m most likely to leave it out in a bowl.
Donnelly: I rarely defrost. When I do, I leave the food out on the counter for less than 4 hours.
Powell: I defrost on the counter. I just don’t leave it there very long.

3. Always use separate cutting boards for raw meat/poultry/fish and produce/cooked foods.

Tsai: Definitely—especially because of food allergies, too, on cross contamination.
Marler: Yes.
Kender: No. I always wash, rinse, and sanitize my cutting board when switching proteins or going to a no cook product.
Vergili: No, I will thoroughly clean the same cutting board and use the same board for both raw and cooked products.
Donnelly: Yes, and I make sure to regularly clean and sanitize these boards after use.
Rosenbaum: I do, but this isn’t always practical. It’s more important to clean and sanitize cutting boards thoroughly between uses, even if you only use it for one type of item. Also, inspect your cutting boards from time to time. When they develop deep knife grooves it may be harder for cleaning solutions to reach and kill any bacteria present and then it’s time to replace the board.
Nestle: No. I wash the one I have in between [uses].
Donnelly: Yes. Or I clean and sanitize the same board.
Powell: No, but I clean cutting boards thoroughly.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

Tsai: No, I love my burgers rare and my lamb and steak medium rare. I will be struck by lightning or chomped by a great white before undercooked meats get me!
Marler: Yes.
Kender: No. In my house we like our steaks medium rare and our burgers pink in the middle. No one in the high-risk category lives in my home.
Vergili: I have a preference for many grilled foods to be undercooked such as tuna and pasture-raised porterhouse pork chops.
Donnelly: Most of the time. When grilling, I purchase low-risk products (intact muscle meats as opposed to ground beef) and insure that the outsides of these products (where contamination resides) are well cooked. For poultry and roasts, I always use a meat thermometer.
Rosenbaum: Yes, I always use a thermometer. In regards to beef, it is impossible to tell when it is safe to eat without using a thermometer. The color of the cooked meat is a very inaccurate indicator for safety. Different types of beef require different cooking temperatures and the type of thermometer used may also vary. Very thin beef patties, for instance, are best checked with a thermocouple (a type of temperature sensor) while roasts and steaks can use a larger-gauge thermometer.
Nestle: I cook it hot enough but don’t use a thermometer.
Donnelly: No. I use visual cues based on experience.
Powell: Yes. Color is a lousy indicator. I feel naked without a thermometer.

5. Avoid unpasteurized (“raw”) milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Tsai: No, I love the flavor of unpasteurized. See above for lightning and shark.
Marler: Yes!
Kender: Yes, absolutely. I also avoid unpasteurized cider and fruit juices as well.
Vergili: As a rule yes, but I have gone out of my way to buy “certified” raw milk on rare occasions and tasted cheese from a known cheese maker as well. Frankly, there are some questions surrounding cheese made from raw milk and listeriosis despite 60 days of aging.
Donnelly: I do not consume raw milk as I know this is a high-risk product, and most producers are exempt from requirements specified in the Pasteurized Milk Ordinance which greatly enhance milk safety. For raw milk cheeses aged for less than 60 days, if they are AOC or PDO cheeses which I am purchasing and consuming in Europe, I have great confidence in the regulations and production procedures/processes which include stringent microbiological criteria, thus I know these cheeses pose a low food-safety risk. Cheeses made by unlicensed manufacturers and distributed illegally pose a great public health risk and I would not consume such products.
Rosenbaum: Yes. I believe the risk inherent in any raw dairy product far outweighs any potential benefit. This is especially important for pregnant women to avoid as they are at risk for contracting Listeriosis from raw dairy products, which carries a high rate of premature labor and spontaneous abortion.
Nestle: Not always. If I know the supplier, I’ll take the small risk.
Donnelly: Raw milk cheese is safe; raw milk is not.
Powell: Yup. Not worth the risk, especially for pregnant women, and my wife had a baby six months ago.

6. Never eat “runny” eggs or foods, such as cookie dough, that contain raw eggs.

Tsai: No, again, shark and lightning. But at BG, we do use pasteurized eggs and egg whites for desserts (like sabayon and in the hollandaise we make once a year for the Greater Boston Food Bank's Super Hunger Brunch).
Marler: Correct.
Kender: I never eat runny eggs or anything that contains raw eggs. I even prepare my own Caesar salad dressing using pasteurized egg yolks.
Vergili: No, I will eat classic scrambled eggs which are a bit runny, as well as a poached egg cooked less than the 145ºF [that] the codes call for.
Donnelly: Yes. I avoid consumption of raw eggs. There are excellent pasteurized egg products available to consumers which substantially reduce risks posed by pathogens such as Salmonella, Campylobacter and Listeria.
Rosenbaum: This is difficult to answer with the word “never” in it. My answer would depend on whether or not pasteurized eggs were used. When dining out, I always ask whether raw eggs were used in dishes such as sauces, mousses, tiramisù and dressings. If so, then I would avoid these foods unless I knew the facility was using pasteurized eggs. At home, pasteurized-in-shell eggs have become available in my area and I use these whenever I want to enjoy foods that would be risky if using regular eggs and not cooking thoroughly. Interested consumers can request that their grocers carry in-shell pasteurized eggs.
Nestle: Don’t be silly. I’m human.
Donnelly: Eggs should be cooked.
Powell: Nope.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry or eggs.

Tsai: Yes, definitely!
Marler: Yes.
Kender: I must admit that at my home I may not get through “Happy Birthday” twice before working with some food items, but absolutely always after working with raw meats and poultry!
Vergili: Yes, this is one of the easiest ways to prevent the spread of both pathogenic bacteria and viruses without compromising the culinary preference for a food.
Donnelly: Yes, and I prefer to use antibacterial soaps after handling these products.
Rosenbaum: Yes, or use hand sanitizer. It’s important to thoroughly clean the faucet handle if you’ve touched it after handling raw foods, too. Also, take along hand sanitizers when going to picnics and barbecues away from home where soap and warm running water would be hard to find.
Nestle: Wash hands, yes, but I don’t count seconds.
Donnelly: Yes.
Powell: Nope. 20 seconds is too long and water temperature doesn’t matter; but I do wash my hands routinely.

8. Always heat leftover foods to 165ºF.

Tsai: Yes.
Marler: Yes.
Kender: Never have leftovers at my home.
Vergili: No, as stated, this is one of the most misunderstood regulations. The recommendation basically pertains to leftover items in large volumes like chili or thick soups that need to be reheated slowly to ensure quality. A piece of beef previously cooked, such as a serving of prime rib, need not be reheated to 165ºF (it becomes more like pot roast).
Donnelly: Yes.
Rosenbaum: I do not generally use a thermometer for leftovers. I do re-cook soups and liquids until they boil, and heat other leftovers until they are steaming. It’s important to stop midway and stir food reheated in the microwave due to cold spots and uneven heating.
Nestle: I get them steaming hot, but don’t measure.
Donnelly: No. I use common sense.
Powell: Nope. 140ºF is sufficient if it has already been cooked.


9. Never eat meat, poultry, eggs or sliced fresh fruits and vegetables that have been left out for more than 2 hours (1 hour in temperatures hotter than 90°F).

Tsai: Fruits and veggies, fine. Meat and seafood, no! At BG, we are always very cognizant of the temperature danger zone; everything is refrigerated and/or cooled down properly.
Marler: Yes.
Kender: Never….especially during summer here in New England. I insist that all our outdoor activities, such as cookouts, have ice, and lots of it, that is used to keep the salads and other food items cold.
Vergili: No, if [it’s] at a group gathering, I would consider eating a raw vegetable or fruit that has been served unrefrigerated (assuming it hasn’t become oxidized, [which I find] unappealing).
Donnelly: Yes, Adherence to proper storage temperatures and the 2-hour rule are proven food-safety measures.
Rosenbaum: Yes. The rule in our house is, “If in doubt, throw it out!” I try to have several trays of the same food prepared when I entertain so they can be rotated and refrigerated in between.
Nestle: You don’t say whether these are cooked or uncooked or what the ambient temperature might be. Microbial growth rates depend on those factors.
Donnelly: No. I use common sense. 4 hours is the limit
Powell: did not offer a response (shurley sum mistake – dp)


10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

Tsai: Yes.
Marler: Yes.
Kender: Yes. I receive recall notices at work and take that information home with me and always double check what I’ve purchased
Vergili: Yes, I would do that.
Donnelly: Yes. In fact, I just returned some cookie dough to a retail outlet for a refund.
Rosenbaum: Yes, and since recall information on food products is very difficult for consumers to obtain, my organization constantly looks for recalls and sends them in daily e-alerts to email inboxes. Anyone can sign up to receive them by sending a request to mail@safetables.org or go to our website daily at www.safetables.org to view them. Some stores post food recalls, while others send text messages or mailed notices. It is important for consumers to throw away or return for refund any product subject to a recall, as these products have either already made people sick or have a high likelihood of being contaminated. If you believe someone in your family has already eaten the product and/or gotten ill, you should keep the product and safely wrap and store it for the health authorities to test.
Nestle: I’ve never had a product involved in a recall except the can of recalled pet food given to me as a research gift for my book, Pet Food Politics.
Donnelly: I purchase locally grown, fresh foods.
Powell: Sure.

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As thousands of American college students prepare for their first classes this morning, Doug makes pizza and tries to answer the question: can I eat that pizza I left out last night?

Evan had fun editing and that’s not my baby sneezing (and falling out of the chair).
 

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Food is 21st century snake oil. In an era of unprecedented affluence, consumers now choose among a cacophony of low fat, enhanced nutrient staples reflecting a range of political statements and perceived lifestyle preferences, far beyond dolphin free tuna.

On May 17, 2001, Procter & Gamble announced that it was discontinuing its Fit Fruit & Vegetable Wash in the United States, Canada and Mexico effective September 28, 2001. The company said the market was too small for continued investment.

But FIT is still out there. And someone e-mailed me about it the other day.

I’m not up on the current version of Fit being marketed, but in fall 2000, I contacted P&G to ask for the data substantiating the claim that Fit would eliminate 99.9 per cent of bacteria on fresh produce,

After a bunch of calls to various PR types I got hooked up with some scientists at P&G in Cincinnati, who verbally told me that sample cucumbers, tomatoes and the like were grown on the same farm in California, sprayed with chemicals that would be used in conventional production, and then harvested immediately and washed with Fit or water. The Fit removed 99.9 per cent more, or so the company claimed, because no data was ever forthcoming.

One problem. Many of the chemicals used have harvest after dates, such as the one tomato chemical that must be applied at least 20 days before harvest. Residue data on produce in Canadian stores reveals extremely low levels, in the parts per million or billion. So that 99.9% reduction is really buying consumers an extra couple of zeros in the residue quantity, all well below health limits.

No idea what the new Fit is promoting. But pathogens and chemicals in fresh produce need to be controlled on the farm, and in transportation and distribution. 
 

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Casey Jacob did a nice job on this brief paper, responding to the suggestions of reviewers and, dare I say, developing as a writer.

Foodborne Pathogens and Disease published the abstract this evening, but not the full paper, by Jacob and Powell.

So here’s the abstract as a teaser.

Foodservice professionals, politicians, and the media are often cited making claims as to which locations most often expose consumers to foodborne pathogens. Many times, it is implied that most foodborne illnesses originate from food consumed where dishes are prepared to order, such as restaurants or in private homes. The manner in which the question is posed and answered frequently reveals a speculative bias that either favors homemade or foodservice meals as the most common source of foodborne pathogens. Many answers have little or no scientific grounding, while others use data compiled by passive surveillance systems. Current surveillance systems focus on the place where food is consumed rather than the point where food is contaminated. Rather than focusing on the location of consumption—and blaming consumers and others—analysis of the steps leading to foodborne illness should center on the causes of contamination in a complex farm-to-fork food safety system.
 

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It's hurricane season. I'm not talking about my new favorite hockey team (although their season is almost here as well). Hurricane Bill is poised to travel towards the North East many folks might find themselves without power for a few days. One of this week's food safety infosheets (teaser alert, another one is coming up) focuses on food safety during a power outage.

Food Safety Infosheet Highlights:
-Hurricanes and storms can cause power outages and lead to food safety concerns
-Protect your food by being prepared
-Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature
-You may safely re-freeze foods that still contain ice crystals or that have been kept at 41° F or below.

Download this week's infosheet here.

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Oregon seems like a lovely place. Never been, although the sense of dopiness in the state has apparently gotten so bad that the state Department of Agriculture has to allocate resources to a public awareness campaign to remind Oregonians it's illegal for dogs to enter grocery stores - unless it's a service dog.

Vance Bybee, administrator of the agency's Food Safety Division, told the Charleston Daily Mail,

"There's a trend, a growing trend, for people to treat their pets like a member of the family, but they forget we still have to draw the line between our furry children and those without paws.”

Is he talking about my hairy baby? Is he discriminating against children with paws? This is probably the worst attempt at being cute in a quote -- ever.

"Interestingly enough, we get more complaints in Bend and in the Pearl District of Portland where people are more affluent and have the opportunity to pamper their pets and feel this pet is a part of my family so I am entitled to do with it what I like."

Bybee said the division gets more than 100 complaints a year about dogs doing inappropriate things in grocery stores, from urinating in the aisles to sniffing and licking food. The Portland Farmers Market banned dogs earlier this year because vendors and shoppers complained about sanitation, safety and crowding. One vendor lost a sandwich to a dog, and one customer who got tangled in a leash had to be taken to the hospital.
 

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A guy goes into a restaurant in Aurora, Ill., and says, “Waiter, there’s a fly in my salad.”

The guy has a burger instead and the restaurant, Walter Payton’ Roundhouse, picks up the bill.

The guy then goes home and sends an e-mail to some 300 people, stating,

“Health Warning:  The Kane County Health Department will be conducting an on-site inspection of Walter Payton’s Roundhouse after several complaints about flies within meals. Please stay away until the Kane County Health Department issues their official findings.”

The Health Department apparently investigated the incident and found a small number of fruit flies around the bar.

Last week, America’s Brewing Co., which owns the restaurant, sued the guy for defamation, seeking more than $100,000.

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Mital Pandya writes:

I consider myself a food enthusiast, and I spend a lot of time and effort reading reviews and traveling to seek out the best food out there. However, I don’t eat dolphin, but some people apparently do… Flipper anyone?

In certain regions of Japan, many consider dolphin meat to be a delicacy, though unaware of the dangers associated with the meal. Two elected officials of a Japanese whaling town, Taiji, tested random samples of dolphin meat at supermarkets.

“One dolphin sample had a mercury content 10 times above the health ministry's advisory level of 0.4 parts per million, with a methylmercury readout 10.33 times over the ministry's own advisory level of 0.3 ppm.”

The CDC also has an official report on mercury levels warning people of the health hazards of mercury, at http://www.atsdr.cdc.gov/tfacts46.html.

“The form of mercury that accumulates in the food chain is methylmercury. When small fish eat the methylmercury in food, it goes into their tissues. When larger fish eat smaller fish or other organisms that contain methylmercury, most of the methylmercury originally present in the small fish will then be stored in the bodies of the larger fish. As a result, the larger and older fish living in contaminated waters build up the highest amounts of methylmercury in their bodies.”

High levels of mercury can cause severe damage to the nervous system, as well as permanent damage to the brain and kidneys, and children are especially susceptible.

Both the short term and long term damages caused by the consumption of dolphin meat are enough for me to say, “Dolphin it’s not for dinner."

Though this problem has been known for years now, it has recently been highlighted in the high-publicity documentary, The Cove, which won the audience award at Sundance Film Festival this year.

“Flipper was one of the most beloved television characters of all time. But ironically, the fascination with dolphins that he caused created a tragic epidemic that has threatened their existence and become a multibillion dollar industry. The largest supplier of dolphins in the world is located in the picturesque town of Taijii, Japan. But the town has a dark, horrifying secret that it doesn't want the rest of the world to know. There are guards patrolling the cove, where the dolphin capturing takes place, who prevent any photography.” 

Mital Pandya is a current USDA research scientist in Orient Point, NY. In 2007 she received her Masters degree in Public Health from Ohio State University. She is passionate about food, loves to knit, and travel.

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Last Friday, U.S. regulatory types announced plans to increase testing of beef trim for E. coli O157:H7 and to strengthen safety protocols for fresh fruits and vegetables. The former got lots of attention, especially with a new Salmonella outbreak that has sickened dozens and is linked to ground beef; the latter, not so much.

Fresh fruits and vegetables are one of, if not the most, significant sources of foodborne illness today in the U.S. – and it’s been that way for over a decade. As consumers increase per capita consumption of fresh vegetables, methods of handling, processing, packaging and distributing produce locally and internationally are receiving more attention in terms of identifying and controlling microbiological, chemical and physical hazards.

That was essentially the prelude for FDA publishing its 1998 Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables. We took those guidelines, as well as others, and created an on-farm food safety program for all 220 growers producing tomatoes and cucumbers under the Ontario Greenhouse Vegetable Growers banner. And set up a credible verification system.

So why did regulators and industry make such a big deal about commodity-specific guidelines for tomatoes, melons and leafy greens that were published in the federal register last Friday – in 2009?

I looked at the 2009 CSGs and the 1998 FDA guidance document – and I can’t see much of a difference in the on-farm stuf. Maybe I’m slow on the uptake; maybe guidelines are meaningless without implementation and verification; maybe growers keep asking for government babysitters so when the next outbreak happens, they can say, but we followed FDA guidelines (good luck with that). One of the notices said the draft guidances were FDA's first step toward setting enforceable standards for produce safety, so maybe it’s some lawmaking thing.

Tom Stenzel, president of the United Fresh Produce Association, said in a statement released July 31,

“Our industry has worked hard since 2004 to develop commodity-specific guidance documents in each of these areas, and now strongly supports FDA taking these efforts to a new level.”

2004? Why not 1998? And do the new and supposedly improved guidelines mean fewer sick people? No. Not unless an individual grower or groups of growers, or associations, take serious steps to implement and verify, something could have been done in 1998 and does not need government oversight. We did it – how hard can it be?

It’s not, and lots of growers do it on a daily basis. So maybe the talk from Washington was rightly shrugged off as no biggie.

But why did Health and Human Services Secretary Kathleen Sebelius, in making the announcement, choose to highlight the “vital role” consumers play in ensuring the safety of the fresh produce they eat and offer a laundry list of questionable food safety advice that would do little to reduce contamination of tomatoes, leafy greens and melons that happened in the field? Especially with all the caveats featured in the introduction to the tomato commodity-specific guide, included below.

This guidance is intended to assist domestic firms and foreign firms exporting tomatoes to the United States (U.S.) by recommending practices to minimize the microbial food safety hazards of their products throughout the entire tomato supply chain. It identifies some, but not all, of the preventive measures that these firms may take to minimize these food safety hazards. This guidance document is not intended to serve as an action plan for any specific operation but should be viewed as a start­ing point. We encourage each firm from the farm level through the retail or foodservice level to assess the recommendations in this guidance and tailor its food safety practices to its particular operations by developing its own food safety program based on an assessment of the potential hazards that may be associated with its operations.

In addition, effective management of food safety requires that responsibility be clearly established among the many parties involved in the production of fresh produce. There may be many different permutations of ownership and business arrangements during the growing, harvesting packing, processing, and distribution of fresh and fresh-cut tomatoes. For this reason, it is important to identify which responsibilities rest with which parties, and to ensure that these responsibilities are clearly defined. For example, growers commonly contract with third parties to harvest their crops. Also, it is important that growers clearly identify which party is responsible for each applicable provision of this guidance, such as providing adequate toilet and handwashing facilities and worker training. Approaches to addressing responsibilities include delegating them to individuals within the firm and formally addressing them in contractual agreements when third parties are involved. Each party should be aware of its responsibilities to ensure microbial food safety hazards for tomatoes are minimized at each stage of the supply chain.

The commodity specific guidelines are available for leafy greens, tomatoes and melons. Guidance, however, does not mean responsibility. That’s up to industry, and it begins on the farm.

 

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OK, I blog a lot about Sault Ste. Marie, Ontario. Maybe it’s because I’m away from home, but usually it just cracks me up to read what the local Sooites are up to this week. Regardless, The Sault Star reports that the local university and college campuses are preparing for September and potential outbreaks of H1N1 virus.

Since swine flu emerged in April, Sault College's health and safety committee started preparing a pandemic plan… Via e-mails and the school's dozens of "infonet screens" throughout the building, students and staff were also bombarded with information about prevention and containment through, for example, handwashing, sneezing into the elbow and staying in your room or home if not feeling well. As well, hand sanitizer dispensers were placed in high-use areas, such as computer rooms, cafeteria and workout areas…

[Algoma University] also plans to put up information posters and bulletins reflecting the latest from the World Health Organization and distributing hand sanitizers to every employee…

The confined quarters of university and college dorms can lead to illness outbreaks, and handwashing signs and sanitizer are OK for trying to promote hand hygiene – if the medium grabs your attention and the message is compelling. Dirty Finger Al (pictured), my favourite Food Safety Infosheet, did just that, sparking dialogue among food handlers. Will the handwashing signs in Sault College and Algoma U spark dialogue, or go unnoticed by students come September?
 

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And no I am not talking about Johnny Depp. Time and time again food safety communicators promote the use of digital tip sensitive thermometers to determine doneness of food. But how often is this practice being done in restaurants? If so, is it being done correctly? From my experience, it seems that restaurant operators depend on color far too often and the operators that use thermometers do not use them correctly. This simply boils down to a need of properly train staff. It is imperative that front line food service staff are physically shown how to correctly use thermometers rather than just explaining the concept and theory behind it. Health inspectors, in particular, must take the time during routine inspections to demonstrate the proper usage of thermometers and compel restaurant managers to train their staff accordingly.

There have been too many cases of raw chicken burgers being served to the public and ultimately making people barf.  At times, food service staff are stressed and end up getting food orders wrong and are therefore rushed to correct the problem. In doing so, corners are cut resulting in burgers not being cooked long enough. Take the time to properly cook chicken burgers and remember stick it in.

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Whole Foods Market has terrible food safety advice, blames consumers for getting sick, sells raw milk in some stores, and offers up fairytales about organic and natural foods.

The Wall Street Journal reported this morning that Whole Foods chief John Mackey is now going to reposition the Austin, Texas, chain as a champion of healthy living in a return to its natural-foods roots.

"We sell a bunch of junk," he said, vowing to promote healthier lifestyles for its customers and employees. "We've decided if Whole Foods doesn't take a leadership role in educating people about a healthy diet, who the heck is going to do it?"

Given the track record outlined above, almost anybody and any group would be better qualified than Whole Foods. Besides, as soon as someone says they’re going to educate someone else, it’s propaganda rather than compelling, evidence-based information,

I look forward to the whoppers being offered up as educational material in Whole Foods' future.
 

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The San Francisco Chronicle reports that at a farm in Manteca, in San Joaquin County, workers smack labels onto watermelons freshly cut from the vine, each sticker bearing a unique string of letters and numbers that identifies where they were harvested.

Ryan Van Groningen of Van Groningen & Sons Farms, which sells watermelons under the Yosemite Fresh brand, said,

"With food safety as big as it is, we can give each watermelon its own code so a consumer can check on the Internet to see where it is grown.”

This new code, called the HarvestMark, is being developed by the Redwood City startup YottaMark Inc. at a time when Congress is considering food-safety legislation that could make some type of tracking system mandatory.

In advance of any legal mandate, a few growers have started putting HarvestMark codes on products like plastic-packaged grapes and strawberries, as well as watermelons.

The idea is to enable a consumer to type the 16-digit tracking code into a locator field at HarvestMark.com to learn where the product was grown. Depending on the grower's records and what the farm chooses to reveal, the system could detail the date and part of the field where the product originated.

Great idea.

A decade ago, I advised the Ontario Greenhouse Vegetable Growers – whose cluster tomatoes still dominate supermarket shelves in Florida in the middle of summer – to do something similar, to market their food safety efforts directly to the concerned consumer.

For other produce producers, forget government babysitters and the non-niceties of offending other growers … growers who maybe aren’t so good at food safety.

Go further. Put a url on the sticker so concerned shoppers can check out a web site with video, not just about where a commodity was grown, but about food safety standards, and real-time test results for water quality and product sampling.

And then market it.
 

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This will be brief because I have to cook dinner (another week in Venice, Florida, and supper will be permanently moved to 3:30 pm).

With the upcoming release of Julia and Julie, food pornographers everywhere are reminiscing about their love of Julia Child, widely credited with bringing French cooking to mainstream America.

Michael Pollan takes 8,272 words in tomorrow’s N.Y. Times magazine to say The Food Network appeals to eaters not cooks, that people wouldn’t be so fat if they had to make food with basic ingredients at home, and he’s nostalgic for his mother’s cooking.

Salon magazine has already driven a few trucks through the rather gaping holes in Pollan’s arguments and cherry-picked supporting evidence. About word 745, I recognized Pollan’s hypocrisy and wondered why I was reading this trash when I could be cooking?

And Dan Ackroyd at least deserves a cameo in the new movie for best Julia Child impersonation (although John Candy’s Julia on Second City TV, duking it out with Mr. Rogers in a boxing match during a satirical Battle of the PBS stars is a close second).
 

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A number of fast food restaurants insist their staff wear gloves when preparing food, just like Michael Jackson when performing. However, wearing gloves does not necessarily mean safer food. A study conducted by University of Oklahoma Health Sciences Center, Department of Occupational and Environmental Health, indicates that levels of heterotrophic bacteria, which is one way of determining level of hygiene, were essentially higher on staff wearing gloves than on bare hands. Perhaps this may be due to food service staff wearing gloves for an extended period of time without changing them and without handwashing in between. Also, there seems to be this mentality that wearing gloves signifies less handwashing because bare hands are not in contact with food. This notion is false and should never replace handwashing.

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Chuck Dodd is dreamy – as a student, that is.

What teacher wouldn’t be proud when a student does a class assignment, and it eventually gets published in a peer-reviewed journal?

Chuck took my graduate course, Food Safety Risk Analysis, in the early part of 2008. For the final assignment, students are required to take a food safety risk issue of their choosing, and develop a risk analysis report for an audience, like a regulatory agency, integrating risk assessment, management and communication.

Chuck’s report – after editing and thoughtful comments from colleagues – was recently published in Foodborne Pathogens and Disease, entitled, Regulatory management and communication of risks associated with Eschericia coli O157:H7 in ground beef.

The Kansas State University press release that went out this morning says, in part,

What consumers may not be finding out about recalls and the inspection process, however, could make them doubt the effectiveness of what is actually a pretty good system to keep food safe, according to Kansas State University researchers.

Charles Dodd, K-State doctoral student in food science, Wamego, and Doug Powell, K-State associate professor of food safety, published a paper in the journal Foodborne Pathogens and Disease about how one government agency communicates risk about deadly bacteria like E. coli O157 in ground beef.

Publications, Web pages and recalls are all used in this risk communication.

Dodd said that although the Food Safety and Inspection Service generally does a good job of keeping meat safe, it's easy for consumers to think the opposite, particularly when a recall tells them that the food in the fridge or pantry may be dangerous. In their study, Dodd and Powell looked at what information consumers can take away from the Food Safety and Inspection Service's Web site, and suggest government agencies can more clearly communicate their role in keeping the food supply safe.

"We as Americans tend to expect more from regulatory agencies than we should, so we set ourselves up for disappointment," Dodd said. "Occasionally, regulatory agencies may create unrealistic expectations by the way they communicate with the public. The message of our paper is to say that the Food Safety and Inspection Service is doing a good job, considering the amount of resources it has. We are trying to open up dialogue about how its role could be communicated more effectively." …

Testing is just one tool that the Food Safety and Inspection Service uses. Its role is to monitor what other stakeholders are doing to keep food safe. "As a regulatory agency, the Food Safety and Inspection Service is monitoring food safety, not necessarily testing it themselves," Dodd said. "I think that's what a lot of us consumers misinterpret. We need to remember that regulatory agencies allocate, not assume, responsibility."

He got an A in the class. And he collects his own cow pies for sampling (left).

Dodd, C.C. and Powell, D.A. 2009. Regulatory management and communication of risks associated with Eschericia coli O157:H7 in ground beef. Foodborne Pathogens and Disease, 6(6): 743-747.

Abstract

Foodborne illness outbreaks and ground beef recalls associated with Escherichia coli O157:H7 have generated substantial consumer risk awareness. Although this risk has been assessed and managed according to federal regulation, communication strategies may hamper stakeholder perception of regulatory efforts in the face of continued E. coli O157:H7 outbreaks associated with ground beef. To mitigate the risk of E. coli O157:H7 contamination in ground beef, the beef industry employs preharvest and postharvest interventions, while the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) provides regulatory oversight. Policy makers must understand and clearly express that regulation allocates, not assumes, responsibility. The FSIS role may be poorly communicated, leading consumers, retailers, and others in the farm-to-fork food safety system to misrepresent risks and creating unrealistic expectations of regulatory responsibility. To improve this risk communication, revisions may be needed in FSIS-related documents, Web pages, peer-reviewed publications, and recall announcements.

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The food safety songs that Megan wrote about crack me up.

And they've been found effective at getting high school students to remember safe food handling messages, so they must be cool.

However, facts should not be sacrificed for the sake of coolness (since doing so simply leads to food porn).

The USDA FSIS has determined that, "A ground beef patty cooked to 160 °F is safe."  But UC-Davis' "Stayin' Alive" suggests burgers should be up to one-eighty-five to avoid hepatitis and gastroenteritis.

I suppose listeners could overcook their burger to be extra-safe and extra-dry, if they wanted to. But my personal favorite food safety song, a parody of Kenny Rogers' "The Gambler" entitled "Don't Be a Gambler," suggests the centers reach the USDA-endorsed 160.

Messages must be consistent to ensure clarity.

Both parodies were used in the evaluation conducted with high school students, but student's knowledge of safe end-point temperatures for ground beef was not tested.

I'd bet the tools aren't effective at relaying that particular message. Any takers?

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The Don’t Take Risks campaign focuses on food hygiene in the domestic kitchen. To help minimise the risks of food poisoning in the home, the  advertising combines dramatic kitchen images and an ominous voiceover with a journey into the microscopic world of food poisoning bacteria to deliver powerful messages to consumers.

Most people think they wash their hands and utensils properly while preparing food and that they cook meat and chicken thoroughly. The truth is, all too often, they don't. This campaign is a powerful, visual reminder to consumers of the dangers of poor food safety behaviour, as they may often be unaware of how their day to day food preparation habits can cause themselves and others harm.
By following some simple food hygiene practices, consumers can help prevent the spread of food poisoning bacteria around the kitchen.

A recent safefood study recorded the food hygiene practices of 120 participants to look at the way in which people prepare meals in their homes. The participants, who were recruited from throughout the island of Ireland, prepared two meals: a homemade beef burger and a warm chicken salad.

There were two phases of the study:

* phase 1 - conducted in test kitchen and
* phase 2 - conducted in participants’ own homes.

Each phase involved 60 participants and there were equal numbers in Northern Ireland and the Republic of Ireland.

In the test kitchen study, participants were asked to prepare the meals as they would normally at home and swabs were taken at various points in the kitchen and samples were taken of the salad and cooked meat. The swabs and samples were analysed for the presence of raw meat bacteria. Throughout the session, the participants' food handling practices were observed via web-cams.

In the domestic kitchen study, arrangements were made for the researchers to visit at a suitable time for the participants to prepare the required meals.

Participants’ food handling practices were observed via web-cams. Swabs were taken from four kitchen areas as well as participants’ hands and from samples of the prepared meals to test for the presence of bacteria.

The research findings highlighted real food safety issues in the kitchen relating to food preparation and hygiene, with highly risky behaviours around handwashing, preventing cross-contamination via kitchen utensils such as knives and chopping boards, and inadequate care taken to ensure that the chicken and mince were properly cooked.

For example:
* 84% of people did not wash hands properly after handling raw chicken
* 72% did not properly wash the knife used in preparing raw chicken before reusing it on salad vegetables
* more than a third of what participants considered to be 'cooked' beef burgers were contaminated with raw meat bacteria
* more than half of consumers did not thoroughly wash the chopping board used to prepare raw mince before reusing it to prepare salad
* one third of participants still had raw meat bacteria contamination on their hands after preparing the meals.

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Subway has figured out that people who partake of marijuana get the munchies.

Kellogg’s, at the height of the Salmonella-in-peanut-thingies outbreak caused by the recklessness of Peanut Corporation of America, dropped Phelps cause of his bong-using ways. For a company that has a talking tiger pushing sugar-coated flakes of corn, hires the Rolling Stones in 1963 to write a jingle about three elves that push rice, and a talking toucan to peddle Froot Loops, such a move seems, uh, narrow-minded.

This picture, below, is from the website, TMZ. Subway says it’s pure coincidence and the FreshBuzz campaign has been around for three years. Subway knows its customers.

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If you ran a $5.5-billion-a-year corporation that made a variety of ready-to-eat deli meats, and those products killed 22 people and sickened another 53, causing the company to lose millions and trust in the food safety system to be further undermined, how would you go about rebuilding that trust, that brand?

Maybe make public all the listeria test results the corporation undertakes in the form of a live, continuously updated website; maybe have live video cameras that people could check out on the Internet to see how these delicious deli-meats are made; maybe market these food safety initiatives at retail.

Or blame consumers.

Maple Leaf Foods announced yesterday as part of their continuing Journey to Food Safety Leadership – I wish they were already there, but Don’t Stop Believin’ – they were launching a food safety at home website.

“In keeping with our mandate of becoming a leader in food safety education, we have launched a new website to help consumers understand the important role of food safety at Maple Leaf and in your homes.”

(I have this stupid Journey video on in the background that I’m about to paste below and I can’t tell whether it’s the music or that statement that just made me barf a bit in my mouth.)

If Maple Leaf believes they can be leaders in food safety education, why is there no mention that pregnant women shouldn’t eat Maple Leaf or any other deli meats or other refrigerated ready-to-eat foods?

More data; less Believin’.

And Journey still sucks.
 

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A year ago Amy and I were sitting in a Wellington, New Zealand restaurant overlooking the harbor, pulling mussels from the shell (it was a holiday complete).

Consumers in Belgium are just beginning to enjoy the annual harvest of so-called Belgica mussels. According to a report forwarded by our European safe food correspondent, Albert Amgar:

Last year there was a lot of hubbub around the so-called presence of toxic substances in Belgica mussels. This toxin would provoke Diarrheic Shellfish Poisoning, characterized by gastric and intestinal problems, diarrhea, nausea, vomiting and intestinal cramps. Counter analyses could not confirm the presence of this toxin.

The mussels cultivated in Belgian waters underwent bimonthly bacteriological testing conducted by the Federal Agency for Food Safety. Weekly tests were also taken in order to detect the possible presence of toxins in mussels and the presence of toxin-bearing algae in the water where the mussels are raised. French authorities are responsible for testing the mussels raised in France.

Belgica was the name given to a Roman province encompassing parts of modern Belgium, France, the Netherlands, Germany and Luxembourg. These Belgica mussels are 20 per cent from Belgian waters and 80 per cent from French waters of the North Sea. Apparently, the less-fleshier Zeeland mussels, from the Zeeland waters of the North Sea – Zeeland is a southern province of The Netherlands – compete with Belgica mussels for the food dollars of Belgian consumers (apparently American and Canadian country-of-origin labels aren’t the only confusing – and largely meaningless – labels out there).

To continue on with the wiki-ized history, the name New Zealand originated with Dutch cartographers – Dutch explorers being the first Europeans to arrive -- who called the islands Nova Zeelandia, after the Dutch province of Zeeland. British explorer James Cook subsequently anglicised the name to New Zealand.

Katie, enjoy some NZ mussels; cause as the poster says, New Zealand: Better than Old Zealand.
 

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