Doug Powell
Dr. Douglas Powell is an associate professor of food safety at Kansas State University and the publisher of barfblog.com. Trained in molecular biology, and employed as a journalist, Powell found that food safety was a discipline where he could meld his interests in science, society and policy -- more formally known as risk analysis. His lab, including a diverse group of students, seeks innovative ways to compel everyone in the farm-to-fork food safety system -- individual producers, retail employees, and consumers, among others -- to acknowledge and adopt best practices to reduce the risk of foodborne illness. A native of Brantford, Ontario, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. bites.ksu.edufoodsafety.ksu.edu
Five kids sick with E. coli in Ohio county
The Cuyahoga County Board of Health confirms that three children have been exposed to the E. coli bacteria. Two more cases are under investigation.
"Five cases is very unusual for us to have," says Terry Allan, the health commissioner in Cuyahoga County.
.jpg)
The three children with confirmed cases also have what's known as Hemolytic Uremic Syndrome (HUS).
Allan says the children must have contracted E. coli in one of two ways: either from a batch of meat that is contaminated or from just undercooked beef. Testing will be conducted on meat in the area, but so far, there is no indication that any particular batch of beef in Ohio is contaminated.
Or from thousands of other ways that E. coli O157:H7 can get into food or water or petting zoos.
Allan also says,
"If you don't have a thermometer, it's important that you cook that hamburger until it's no longer pink in the middle."
This is wrong. Color is a lousy indicator. Use a meat thermometer, be careful about cross-contamination, and have more microbial awareness than the health commissioner in Cuyahoga County.
Fresh Anaheim peppers pulled from Wegmans on Salmonella suspicion
Wegmans has removed fresh Anaheim peppers from its Produce departments due to the possibility of salmonella contamination. The FDA is currently investigating the situation.
If you still have Anaheim peppers, please throw them away. Do not return them to the store. You may go to the service desk for information on receiving a refund.
For more information, please call Wegmans Consumer Affairs at 1-800-934-6267, x-4760, Monday through Friday, 8am-5pm.
Salmonella outbreak in Denmark
I have an affinity for the Danes. I spent five summers working with two Danish home builders in Ontario, who introduced me to 45% Danish Schnapps, pate and beet snacks, which Amy and I munched on our balcony yesterday, and when I go to meetings in Copenhagen, they offer beer at the 10:30 a.m. coffee break; and noon; and afternoon coffee (beer).
My friend John the carpenter who fought in WW II (last name Kierkegaard, like the philosopher, Soren, baby Sorenne, get it?) would also have his morning, noon and afternoon beers in Ontario, but would at least admit, “The work, after some beers, it’s not so great when looked at the next day.”
This morning, Denmark is admitting it may have some problems with Salmonella.
The National Food Directorate says that 40 people have contracted Salmonella Enteritidis since May, probably as a result of fried eggs or raw eggs that have not been heated properly.
In several cases, the eggs have been traced back to the Møllebjerggård Ægpakkeri egg packaging plant and a producer that delivers eggs to the plant has been put under observation.
The Directorate has ordered eggs from the producer in question to be withdrawn from the market.
Organic crap gets crappier
One of the reasons I don’t buy organic – besides being on a professor’s salary, which I have no complaints about but I’m certainly not going to waste it on organic – is that the so-called claims and rules are followed about as thoroughly as Peanut Corporation of America can pass an audit and end up having 4,000 products recalled because Salmonella makes people barf. Every time someone says, “Organic has strict rules for composting …” I chuckle and wonder about verification.
.jpg)
The Washington Post reports this morning what many have been saying for over a decade – that the sham of organics would eventually be found out.
Three years ago, U.S. Department of Agriculture employees determined that synthetic additives in organic baby formula violated federal standards and should be banned from a product carrying the federal organic label. Today the same additives, purported to boost brainpower and vision, can be found in 90 percent of organic baby formula.
Grated organic cheese, for example, contains wood starch to prevent clumping. Organic beer can be made from non-organic hops. Organic mock duck contains a synthetic ingredient that gives it an authentic, stringy texture.
Relaxation of the federal standards, and an explosion of consumer demand, have helped push the organics market into a $23 billion-a-year business, the fastest growing segment of the food industry. Half of the country's adults say they buy organic food often or sometimes, according to a survey last year by the Harvard School of Public Health.
But the USDA program's shortcomings mean that consumers, who at times must pay twice as much for organic products, are not always getting what they expect: foods without pesticides and other chemicals, produced in a way that is gentle to the environment.
(1)(1).jpg)
The argument is not over whether the non-organics pose a health threat, but whether they weaken the integrity of the federal organic label.
Don’t care about a label. I’m more interested in food that doesn’t make people barf. As far as baby food, I don’t feed any of that organic crap to baby Sorenne, although making such a statement is essentially an invitation to family services to check out my terrible parenting techniques.
My colleague Katija Blaine covered this thoroughly back in 2003.
An episode of the popular U.S. television show, 20/20 in 2000, sparked a fierce debate over the microbial safety of organically grown fresh fruits and vegetables. Are organic foods safer than conventional foods? On the show, correspondent John Stossel concluded that organic produce was no safer than conventional produce and might in fact be more dangerous because of the heavy use of manure in organic farming (Ruterberg & Barringer, 2000). Such statements have been supported by several prominent food scientists (Tauxe, 1997; Forrer et al., 2000) while the organic industry has argued that their strict standards on manure usage reduces such risks (DiMatteo, 1997). The organic industry has refrained from making direct claims of improved microbial food safety. Katherine DiMatteo, president of the Organic Trade Association has stated publicly that "Organic is not a food safety claim" (Juday, 2000)
According to the most recent expert report from the Institute of Food Technologists (IFT, 2002) "the available scientific information is insufficient to ensure that food-borne pathogens are killed during composting and soil application."
Since organic growers already have a certification and inspection system, the CGSB organic standards could be expanded to better incorporate food safety concerns. Specific additions would include ensuring adequate facilities and training to ensure worker hygiene and recommendations for processing and processing water. The documentation, monitoring and regulation of high-risk inputs give organic growers a head start over conventional growers who may be trying to implement an on-farm food safety system from scratch. It is also the responsibility of food producers to use knowledge to aggressively reduce the risk of food and waterborne illness, whether conventional or organic or somewhere in between. And with both conventional and organic systems, verification through microbial testing is required to demonstrate that actions match words.
This is not about organic and conventional. Food safety goes far beyond ideology. As has been stated elsewhere, poor farming and processing practices are the product of poor farmers and processors.
As I said in 2007, the production of safe food is the responsibility of everyone in the farm-to-fork chain -- conventional or organic -- and food safety, especially with fresh produce, must begin on the farm.
References
Canadian General Standards Board (CGSB). 1999. Organic Agriculture. National Standard of Canada. CGSB. CAN/CGSB-32.310-99.
DiMatteo KT. 1997. Does Organic Gardening Foster Foodborne Pathogens? To the Editor. JAMA. 277(21):1679-80.
Juday D. 2000. Are organic foods really better for you? Natural grown killers in organic food make it no safer than produce grown in pesticides. BridgeNews Service (Knight Ridder) February, 14.
Ruterberd J and Barringer F. 2000. Apology highlights ABC reporter's contrarian image. The New York Times August 14. C1.
Tauxe RV. 1997. Does Organic Gardening Foster Foodborne Pathogens? In Reply. JAMA. 277(21):1679-80.
BBQ safely with Douglas Powell
Look, I’m goofy. Probably the Brantford, Ontario, water, cause hometown pal Wayne Gretzky sure looked goofy on The Young and the Restless in 1981.
.jpg)
I don’t want to be on video. But if that’s what it takes to get the message out about how to safely grill burgers this holiday weekend, then why not.
As I wrote the N.Y. Times today in response to their July 1, 2009 piece, The Perfect Burger and All Its Parts, Chef Seamus Mullen’s recommendation to use any thin piece of metal into the side of a burger, and “if it’s barely warm to the lips, it’s rare. If it’s like bath water, it’s medium rare” only demonstrates the divide between food safety and food pornography.
The only thin piece of metal that should be stuck into the side of a hamburger is a tip-sensitive digital thermometer.
Color is a lousy indicator of burger safety, as is the taste of metal sticks. Rather than putting E. coli O157:H7 on precious testing lips – stick a thermometer in.
Backyard bacteria and consumers: use a thermometer
I’m really proud of the folks who contribute to barfblog and bites.ksu.edu.
This morning, I wrote all the contributors from yesterday and said, I’m really proud, or good job, or something like that. The mixture of food safety content and personal experience on barfblog.com was excellent yesterday.
.jpg)
Debora MacKenzie at New Scientist magazine seems to have noticed as well, and writes in a blog piece this evening,
Doug Powell food safety expert at Kansas State University and editor of the excellent barfblog says that the only way to ensure the safety of ground burgers is to use a tip-sensitive digital thermometer to make sure the whole patty has reached the 71 ˚C (160 ˚F) needed to kill E. coli.
Like I said, I’m proud to have a lot of smart folks around me.
Roadkill burgers banned in Newfoundland
"I've been involved in getting moose for over 30 years from wildlife, and I have never heard of anyone ever getting sick from eating a moose burger."
So says Dave Barker, who works for the Knights of Columbus in Grand Falls-Windsor, Newfoundland.
I hear similar sentiments all the time. It’s completely meaningless.
If someone got sick from a past practice, they would probably not accurately link it to a specific food; if they died, they wouldn’t be around to complain.
But perhaps the bureaucrats in the Canadian province of Newfoundland have gone a bit too … bureaucratic.
The provincial government recently discontinued the donation of roadkill moose meat, and charity groups say the decision strips them of a vital source of fundraising.
For decades, wildlife officers have offered charities moose killed in road collisions. The charities had butchers mince the meat into burgers, a very popular treat in the province, and held community barbecues and other events to raise money for their various causes.
"It depends on how much moose is actually destroyed in the accident, but normally you get at least two moose burger sales out of one moose, so you're looking at anywhere from $2,500 to $3,000," said Shane Budgell, president of the Lions Club in Grand Falls-Windsor.
The government's decision comes after the province's auditor general flagged problems earlier this year about the department's donations of wild game meat.
"The department did not always track where all of the meat from a particular animal was sent," John Noseworthy wrote in his annual report.
After a review, the government decided to stop donating roadkill moose meat, saying the practice would expose them to liability if any health or safety risks arose.
Moose are ruminants, and there have been outbreaks of E. coli O157:H7 associated with moose meat (it’s not just corn-fed feedlot cattle; I'm talking to you, Michael Pollan and Food Inc.).
But rather than ban the use of roadkill, why not have better training for butchers and food service types and teach them how to not cross-contaminate and use tip-sensitive thermometers to ensure the meat is prepared safely?
Whole Foods porn
If you’re a retailer as big as Whole Foods, how hard is it to provide accurate information?
For their July 4 “perfect burgers” the food porn emporium says, “Grill meat to desired doneness; about 4 to 6 minutes per side over a medium hot fire. Be careful not to overcook, which will dry out the meat.”
This means nothing, but as a smart food science prof once told me, processing is all about adding air and water and charging more; Whole Foods adds swarmy words and charges more.
Color is a lousy indicator of safety. Use a tip-sensitive thermometer, and use food porn for titillation, not safety.
New Canadian organic logo is pornographic?
Raise a butter tart and Molson Export – or Labatt Crystal if you’re into the skid stuff – it’s Canada Day, the celebration of the July 1, 1867 enactment of the British North America Act, which united Canada as a single country of four provinces.
(1).jpg)
The N.Y. Times has a fun piece of famous ex-pats saying what they miss most about Canada – original Coffee Crisp chocolate bars seems to be the best thing folks can conjure up – but more importantly to some, the new Canadian organic food logo went into effect (below, left, exactly as shown).
Organic is a production standard. Doesn’t mean anything about quality, taste or safety. It’s a marketing concept, but now they have their own label.
All produce will have to be completely organic to be stamped with the logo, while products with multiple ingredients must have 95 per cent organic content.
Farmers who want their produce to carry the new "Canada Organic" label have to apply in writing for certification. The application must include:
* The name of the agricultural product.
* The substances used in its production.
* The manner in which those substances are used.
The logo will also be used on USDA-certified organic products imported from the United States.
Between 70 and 80 per cent of all organic products available in Canada are imported primarily from the U.S., according to government figures.
My group has written extensively about organic and conventional food safety – it’s just not on. There are good farmers and bad farmers, conventional, organic and otherwise.
But this logo? I sent it to a few of my colleagues and asked them what they thought – all the results were too pornographic to publish here. Maybe on twitter.
N.Y. Times sucks at food safety: stick a piece of metal in a burger and lick it, rather than a thermometer, to tell if it's done?
In the continuing saga of bad food safety advice in the N.Y. Times – and the elevation of food pornography over food safety – the Times today ran a piece about the perfect burger.
.jpg)
In interviews with dozens of so-called chefs around the U.S., not one mentioned the use of a tip-sensitive digital thermometer to ensure a final, safe temperature of 160F, or that color is an exceedingly lousy indicator of doneness or food safety (that's Ben, right, exactly as shown, grillin' up some Canada Day burgers)
The story does say, “testing for doneness is always a challenge for the home cook. Seamus Mullen, the chef and an owner of the Boqueria restaurants in the Flatiron district and SoHo, uses a wire cake tester. (Any thin, straight piece of metal will work as well.)
“We stick it in the middle through the side. If it’s barely warm to the lips, it’s rare. If it’s like bath water, it’s medium rare. The temperature will never lie. It takes the guesswork out of everything.”
Rather than putting E. coli O157:H7 on your precious testing lips, stick a thermometer in. You’re already sticking a piece of metal in so why not a thermometer?
Ben has just added to the Mark Bittman history of spewing out food safety nonsense that I have been tracking for at least two years.
The Times also published the whopper by Nina Planck, who at the height of the fall 2006 E. coli O157:H7 spinach outbreak, wrote in the Times that E. coli O157:H7 "is not found in the intestinal tracts of cattle raised on their natural diet of grass, hay and other fibrous forage. … It's the infected manure from these grain-fed cattle that contaminates the groundwater and spreads the bacteria to produce, like spinach, growing on neighboring farms."
.jpg)
This falsehood is routinely repeated, most recently in the entertaining but factually-challenged movie, Food Inc.
The natural reservoirs for E. coli O157:H7 and other verotoxigenic E. coli is the intestines of all ruminants, including cattle -- grass or grain-fed -- sheep, goats, deer and the like. The final report of the fall 2006 spinach outbreak identifies nearby grass-fed beef cattle as the likely source of the E. coli O157:H7 that sickened 200 and killed 4.
In my own unique version of how-to-win-friends-and-influence-people, I called Bittman and celebrity food porn doofus Jamie Oliver idiots for their advice on how to cook chicken and their ability to cross-contaminate an entire kitchen within seconds.
N.Y. Times, you are furthering your descent to irrelevancy.
