Herpes, hepatitis A, swine flu -- beer pong transmits disease?
No beer pong? What is college life without beer pong?
Last year, some publication at the University of California at Los Angeles – UCLA – warned students that beer pong, a communal drinking game, could be a source of infectious disease like herpes.
The N.Y Times reports tomorrow that students at Rensselaer Polytechnic Institute in Troy, N.Y., are being asked to refrain from playing beer pong after an outbreak of illness that officials feared might be swine flu.
The story notes that what used to be O.K. is not anymore, as the flu has ushered in new standards of etiquette that can be, in turns, mundane, absurd and heartbreaking.
Heartbreaking and beer pong. College life is tragic.
First years and foodborne illness
Julie, my youngest sister, started her first year at Fanshawe College in London (Ontario) this fall. Like many first years she’s staying in residence, and like many first years she’s having a great drunken time – likely followed by painful mornings hovered over the toilet.
Although many a pukey morning could be attributed to alcohol overconsumption, Courier-Journal reports ways to avoid foodborne illness while living in dorms (or residence halls).
Food-related illnesses, such as E. coli and salmonella infection, can creep into a dorm — or any setting where people gather. But students aren't always alert to the risks…
The article identifies a few problem areas for this demographic.
Eating pizza that's been left out all night: In general, perishable food shouldn't be left out more than two hours at room temperature or no more than one hour in 90-degree weather, according to the U.S. Department of Agriculture.
But as Doug explains, there are exceptions,
“If it's the kind of pizza that most people usually get, which is like cardboard and completely dry, it's probably going to be all right. But when in doubt, throw it out.”
Relying solely on a food's color or smell to tell whether it's safe to eat:
“If something smells gross, toss it,” said Doug Powell.
But while your nose and eyes may lead you right sometimes, they're not foolproof. For example, that hamburger or chicken you just cooked may look done, but you won't know for sure whether it's safe to eat unless you stick a food thermometer in it to check the temperature. You can pick one up at the nearest big-box store.
Your tongue can mislead you, too. A product can be contaminated with bacteria, such as salmonella, without tasting or looking odd.
That’s Julie, right, with the college staple food pizza.
Can I eat leftover pizza that stayed out all night?
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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).
The Dirt on Mold
When was the last time you opened your fridge and saw this- the mold monster? Hopefully never, but if you have, you’ve probably experienced some sort of sickness related to eating the food from the fridge. Mold grows from decomposing organic material, and in addition to a foul order and slime, mold is a great indicator of food going bad. But food can be decidedly “bad” before the mold fully appears.
Unfortunately the busy life of student has led me to find the mold monster lurking in my fridge on more than one occasion. CNNHealth gives some great advice to college students this week: “Don’t eat mold.” Not only is it unappetizing, but molds can cause allergic reactions and respiratory problems as well as produce mycotoxins, poisonous substances that can make you sick.
I’ve definitely never gone as far to intentionally consume mold. I believe in labeling my leftovers with the date and smelling foods before eating them. It’s not a foolproof way to avoid food-borne illness from moldy foods, but it’s better than eating leftovers blindly.
CNNHealth goes on to offer additional tips to enjoy a meal from the fridge: The U.S. Department of Agriculture Food Safety and Inspection Service recommends discarding moldy bread and baked goods, because of their porous texture.
Creamy dairy products like yogurt can easily spread mold and should be discarded. Soft cheeses with high moisture content -- including those that are shredded, sliced, or crumbled -- can be contaminated with both mold and bacteria. So throw those away, experts advise.
Hard cheeses can be saved, as long as the mold is cut 1 inch around the spot. Because of the cheese's hardness, the mold generally cannot penetrate deep into the product.
Mom taught me well, to throw away any bread with the slightest bit of mold, and to keep moldy hard cheese but to cut away the mold. (Within reason of course, I’m talking about cutting off a dime-sized piece of mold, not eating a furry piece of cheese.) I also try to disinfect my fridge at least every six months.
What if the fridge doesn’t belong to you? Office or community fridges can be hot spots for spoiled food and moldy surfaces. The Pittsburg Post-Gazette cites a survey by the American Dietetic Association and ConAgra Foods which “found that 44 percent of office refrigerators are cleaned once a month and 22 percent are cleaned only once or twice a year.”
Clean out your fridge at home with a household kitchen cleaner – preferably something with bleach. Institute a bi-weekly cleanup day for the office fridge. These are two terrific ways to lower your risk of contracting a food-borne illness from fridge food. You can also reference the USDA’s guide on moldy food when deciding what to trash or save.
Also, don’t forget to wash your hands after touching all that mold.
Colleges dumping cafeteria trays - what about cross-contamination?
The New York Times reports that scores of colleges and universities across the country are shelving cafeteria trays in hopes of conserving water, cutting food waste, softening the ambience and saving money.
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The story has lots of the usual fuzzy stuff about sustainability but mentions nothing about sanitation. In the absence of trays, the silverware better stay on the plate because the accumulated microbiological mess on the cafeteria tables would cross-contaminate any forks, knives and spoons that were placed on the table.
Hope College in Michigan closed in light of Norovirous outbreak
Ottawa County Health Department officials closed Hope College on Friday after a four-day Norovirous outbreak that has left more than 400 staff and students sick.
“Earlier Sunday, the college said the number of reported cases of the flu-like illness causing vomiting and diarrhea for 24 to 48 hours climbed to 180, but many students felt those numbers self-reported to the health department are low.”
A Facebook page for the campus community called "Hope College: The Great Plague of 2008," was created by a freshman student to find out how many people have been affected by the sickness. About a third of the campus community registered at the site, 14% of who said they are sick or had been.
Health officials strongly urged students to remain on campus, but not to congregate, to help stop the spread of infection. However many students chose to leave campus once the closure was announced. At the earliest, campus is scheduled to reopen on Wednesday. During the closure, a campus cleaning crew will be sanitizing common surfaces.
Norovirous is highly contagious virus that is the leading cause of gastroenteritis in the United States.
No specific treatment is available for Norovirus. In most healthy people, the illness usually is self-limiting and resolves in a few days.
The CDC recommends frequent handwashing, especially after using the bathroom or before preparing food. Contaminated surfaces and materials should be thoroughly disinfected. Infected individual should not prepare food while they have symptoms and for 3 days after they recover from their illness.
Stick it in: Use a thermometer to cook foods so your friends don't barf at football
U.S. college football kicks off Saturday. Time to put on your favorite school’s colors and brush up on that fight song. Thousands of students and alumni will be heading out to the stadium, tailgating, and firing up those grills. Hamburgers, chicken, ribs, or beans, there will be plenty of food on hand.
Use a food thermometer to make sure you aren’t serving your friends and family undercooked meats. Make sure to cook ground beef to 160°F(1), while chicken needs to reach 165°F(2). That way when your team takes the field, you aren’t puking or stuck on the toilet. And using a thermometer will make you a better cook. People are impressed by this. Good food safety will allow you to fully enjoy the tailgating atmosphere, so you can cheer your school onto victory.
It’s all on video, http://www.youtube.com/watch?v=YmyMmjfFo5Y
References
1: Ryan, Suzanne M., Mark Seyfert, Melvin C. Hunt, Richard A. Mancini. Influence of Cooking Rate, Endpoint Temperature, Post-cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef Patties. Journal of Food Science. Volume 71 Issue 3 Page C216-C221, April 2006
http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.2006.tb15620.x?prevSearch=authorsfield%3A%28M.C.+Hunt%29
2: Focus On: Chicken. Food Safety and Inspection Service. United States Department of Agriculture. April 4, 2006. http://www.fsis.usda.gov/factsheets/chicken_food_safety_focus/index.asp
Villanova students have upset stomachs, basketball team gets upset
Officials also say that they don't think a common food vehicle is involved as ill students live both on campus and off. Maybe noro was one of the reasons for the No. 18 team's loss at home to Notre Dame yesterday: no fan support because everybody was on the toilet?
