Georgetown University dining hall closed; dozens of students barfing and crapping show up at Emergency last night
Amy and I went for lunch today in the student union. Nothing fancy, the salad fixin’s were reasonably priced, and the food selection was a lot better than when I was a student – way back in the old days, like on the Flintstones, with humans and dinosaurs playing together.
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Any food service operation is vulnerable to foodborne illness, but the university ones have been popping up regularly of late – Guelph, Michigan State, and now, Georgetown in Washington, D.C.
Georgetown University closed its dining hall today after dozens of students went to the emergency room last night with symptoms of severe vomiting and diarrhea.
A call from an emergency room doctor at Georgetown University Hospital at about 12:30 a.m. today alerted campus officials that many students were being treated for symptoms that could indicate a foodborne illness, said university spokeswoman Julie Bataille.
She said officials are not sure yet of the number of students, but it could be dozens. About 5,000 students participate in the campus meal plan and eat at the Leo J. O'Donovan Dining Hall, which most students call Leo's. The dining hall serves about 3,000 meals daily.
In an e-mail to the campus community today, Todd A. Olson, vice president for student affairs, announced that as a precaution the university had decided to close the dining hall and that breakfast would be served in a lounge on campus and that lunch and dinner would be served at the student center.
New food was delivered this morning, Bataille said, and health officials are now on campus taking samples and investigating the situation.
Bad idea: using air conditioned hotel room for food storage
Pennsylvania state inspectors said the Holiday Inn on Greenfield Road, east of Lancaster, was using a guest room to store perishable food because a refrigerator in the restaurant had stopped working.
Bill Chirdon, Director of Food Safety for the State Agriculture Department said,
“Yes. We did have an unusual situation."
The agency got a tip last week from an employee at the Holiday Inn on Greenfield Road, just off Route 30, east of Lancaster.
The employee said perishable food from the restaurant was being stored in a guest room because a commercial refrigerator broke.
Chirdon said that means the food was stored at around 65 degrees, not nearly cold enough to be safe.
He said the commercial refrigerator at the hotel was repaired and the poorly stored food was thrown out. He said follow-up inspections will be done.
Don Schaffner, guest barfblogger: Looking for ugly in the food industry
One of my favorite books of all time is "Out of Control" by Kevin Kelley. It's a non-fiction book that deals with understanding complex systems. Kelley is a bit of a polymath. He was a hippie, who edited the hippie bible, the whole earth catalog. He was there at the beginning of the internet with the creation of the Whole Earth 'Lectric Linkup. I've starting reading his blog recently, and he always has something interesting to say... like how to build foam robots.
Anyway, he recently blogged about "Looking For Ugly" where he writes "Preventing errors within extremely complicated technological systems is often elusive. The more complex the system, the more complex the pattern of error". He's writing generally, but I immediately thought about the food system. 
Kelley goes on to write specifically about the airline industry, saying "The safety of aircraft is so essential it is regulated in hopes that regulation can decrease errors. Error prevention enforced by legal penalties presents a problem, though: severe penalties discourages disclosure of problems early
enough to be remedied. To counter that human tendency, the US FAA has generally allowed airlines to admit errors they find without punishing them."
Hmmm. "severe penalties discourages disclosure of problems early enough to be remedied". Sounds to me like he's talking about a "zero tolerance" vs. regulatory limit for Listeria.
Of course the counter argument (for the airline industry) also maps well to the food industry, as Kelley writes "The general agreement in the industry is that a policy of unpunished infractions encourages quicker repairs and reduces the chances of major failures. Of course not punishing companies for
safety violations rubs some people the wrong way."
Yup. He's nailed it. This idea dovetails nicely with Doug's call to "make all data of Listeria testing in plants public so others in the industry can improve and consumer confidence can be enhanced with data not just words."
Clean the damn car once in a while and stop leaving food on the dashboard
I drove a Nissan Quest for about 8 years. Put on a lot of miles driving to Florida, saw a lot of vomit with four kids.
So for 6 a.m. hockey practices – and I was often the coach so I and whatever lucky kid was on that specific team had to be there at 5:30 or something stupid – I would often microwave an egg or two, slap it between some bread and away we’d go. I even sometimes put it on the dashboard.
Apparently I wasn’t alone. A poll by insurance.co.uk of 1376 car owners found that British motorists spend more than three years of their lives behind the wheel and over a quarter eat en route every week.
The poll also (...) revealed some startling hygiene calamities some drivers have faced.
Some motorist admitted finding dead mice, dog poo, fishing maggots, a three-year-old sandwich, a joint of beef, a partner's [or] ex's knickers, a used condom, child's vomit in a door pocket, and mushrooms growing in the floor.
My van wasn’t that bad.
Restaurant sinks are not bathtubs
An Ohio man is in hot water for taking a hot bath in a Burger King bathtub. The video shows a man sitting in the sink, while other employees look on laughing. At one point the employee with the camera goes to ask the manager if she wants to come watch. The manager declines, but also fails to take any action. The video was then posted on Myspace. The fast food restaurant has fired all employees involved. They added that the sink was sanitized twice and all utensils were thrown out. Health officials are working with prosecutors to see if charges will be filed. However the health department has declined to issue any fines. If bathing in a kitchen sink isn’t worth a fine, what is?
The video contains some not safe for work language.
Burger King Employee Takes Bath In Sink - Watch more free videos
Employee guilty of spitting, urinating in food; cop wins $40K
A police officer and his family in Sidney, a town of about 6,000 in western Nebraska, have won $40,000 in their lawsuit against a a KFC/Taco Bell that had served them food tainted by an employee's spit and urine in October 2005.
The employee accused of urinating and spitting in the family's food pleaded guilty last year to violating the Nebraska Pure Food Act and fined $100, according to court records.
A jury on Friday found the restaurant negligent. The family's attorney said of the restaurant owner,
"I'd advise them to get a better class of employees."
The employee accused of urinating and spitting in the family's food pleaded guilty last year to violating the Nebraska Pure Food Act and fined $100, according to court records.A jury on Friday found the restaurant negligent. The family's attorney said of the restaurant owner,
"I'd advise them to get a better class of employees."
Consumers looking for antioxidants in food to control aging
A pomegranate salad, a Frozen Sangria Rita and an oxygen facial.
According to the Arizona Republic, these are the ingredients for a more youthful appearance, and restaurants are jumping on the trend by offering antioxidant-rich dishes.
Annika Stensson, spokeswoman for the National Restaurant Association, said the association recently conducted a survey asking more than 1,200 professional chefs in the United States to list the trendiest items on their menus. Out of almost 200 items, pomegranate finished 16th, fresh fruits were 61st and scallops were 100th. All are foods rich in antioxidants.
The interest in antioxidants also has been transforming beverage lists. Trudy Thomas, director of beverages for Camelback Inn, said the resort created an antioxidant-rich margarita, the Frozen Sangria Rita, after guests expressed interest in red wine's antioxidant qualities.
Since its debut in February, the concoction of red wine, pomegranate and blueberry has been one of the most popular drinks on the menu, she said.
Diane Aiello, owner of Glam Lounge in Scottsdale, said,
"I am a huge believer in antioxidants. … When we do an oxygen facial, we can see the person's skin actually changing. The skin is more hydrated, more plump, and lines are softer."
Madonna is said to be a fan.
According to the Arizona Republic, these are the ingredients for a more youthful appearance, and restaurants are jumping on the trend by offering antioxidant-rich dishes.Annika Stensson, spokeswoman for the National Restaurant Association, said the association recently conducted a survey asking more than 1,200 professional chefs in the United States to list the trendiest items on their menus. Out of almost 200 items, pomegranate finished 16th, fresh fruits were 61st and scallops were 100th. All are foods rich in antioxidants.
The interest in antioxidants also has been transforming beverage lists. Trudy Thomas, director of beverages for Camelback Inn, said the resort created an antioxidant-rich margarita, the Frozen Sangria Rita, after guests expressed interest in red wine's antioxidant qualities.
Since its debut in February, the concoction of red wine, pomegranate and blueberry has been one of the most popular drinks on the menu, she said.Diane Aiello, owner of Glam Lounge in Scottsdale, said,
"I am a huge believer in antioxidants. … When we do an oxygen facial, we can see the person's skin actually changing. The skin is more hydrated, more plump, and lines are softer."
Madonna is said to be a fan.
Don Schaffner, guest barfblogger: Biking for food security
As I've blogged before, I'm interested in the intersection of disparate ideas.
Today's intersection relates to the good folks at Barf Blog, and the cross-country adventures of a fellow food safety microbiologist.
Many professional food safety scientist readers of this blog may know Dr. Tom Montville. He's the coauthor of Food Microbiology: An Introduction and co-edited the first two editions of Food Microbiology: Fundamentals and Frontiers.
But the reasons for this post don't have too much to do with food safety, although they do have a lot to do with food, more specifically food security. And when I say food security, I don't mean defending the food supply against bioterrorism, although this is also one of Dr. Montville’s research interests. No, when I say food security, I mean it in the original sense, "availability of food and one's access to it".
Tom, you see, has managed to combine two of his passions: food, and riding his bicycle. He is currently riding his bicycle across the county (west coast to east coast) to raise funds for Elijah's Promise, which began as a small soup kitchen and has since become a multi-service agency that moves people out of poverty.
And (here’s the intersection) he's about to pass within 30 miles of Manhattan, Kansas!
I find his efforts very inspiring, and I hope you will too. Check out his blog to learn more.
Today's intersection relates to the good folks at Barf Blog, and the cross-country adventures of a fellow food safety microbiologist.
Many professional food safety scientist readers of this blog may know Dr. Tom Montville. He's the coauthor of Food Microbiology: An Introduction and co-edited the first two editions of Food Microbiology: Fundamentals and Frontiers.
But the reasons for this post don't have too much to do with food safety, although they do have a lot to do with food, more specifically food security. And when I say food security, I don't mean defending the food supply against bioterrorism, although this is also one of Dr. Montville’s research interests. No, when I say food security, I mean it in the original sense, "availability of food and one's access to it".
Tom, you see, has managed to combine two of his passions: food, and riding his bicycle. He is currently riding his bicycle across the county (west coast to east coast) to raise funds for Elijah's Promise, which began as a small soup kitchen and has since become a multi-service agency that moves people out of poverty.
And (here’s the intersection) he's about to pass within 30 miles of Manhattan, Kansas!
I find his efforts very inspiring, and I hope you will too. Check out his blog to learn more.
Entomophagy -- it's all the rage
The practice of people eating insects, that is.
The New Zealand Herald reports that scientists at the National Autonomous University of Mexico have catalogued 1,700 different species and found that bugs are eaten in at least 113 countries worldwide.
David George Gordon, a Seattle-based naturalist and author, said,
"Insects are the most valuable, underused and delicious animals in the world," and the West "is one the few cultures" that doesn't eat them. "Maybe we are the weirdos."
A plate of maguey worms - larvae of a giant butterfly - sell for NZ$31.50 in smart Mexican restaurants (right).
Sago grubs wrapped in banana leaves are a delicacy in Papua New Guinea.
Large leafcutter ants are popular in Colombia.
The New Zealand Herald reports that scientists at the National Autonomous University of Mexico have catalogued 1,700 different species and found that bugs are eaten in at least 113 countries worldwide.
David George Gordon, a Seattle-based naturalist and author, said,
"Insects are the most valuable, underused and delicious animals in the world," and the West "is one the few cultures" that doesn't eat them. "Maybe we are the weirdos."A plate of maguey worms - larvae of a giant butterfly - sell for NZ$31.50 in smart Mexican restaurants (right).
Sago grubs wrapped in banana leaves are a delicacy in Papua New Guinea.
Large leafcutter ants are popular in Colombia.
Ensuring safe local produce
Eight Seattle area hospitals have promised to change their food to make it healthier for patients, staff and visitors, including a commitment to local food.
That’s according to a blog post at the Seattle Post-Intelligencer, which also notes the hospitals signed a Healthy Food in Health Care Pledge.
Holly Freishtat, Sustainable Food Specialist for Washington Physicians for Social Responsibility, says,
"Hospitals are changing the culture of food in healthcare by sourcing local produce, hormone-free milk, meat without hormones or antibiotics, sustainable seafood and through hosting farmers' markets, community- supported agriculture boxes for employees."
What's missing is any discussion about the microbiological safety of, especially, fresh local produce.
As more producers and suppliers adapt to meet the demand for local produce, here are some basic questions:
• where is the farm located
• what type of fertilizer is used;
• what is the water source and how frequently is it tested; and,
• is the produce harvested, stored and transported safely, by staff who practice outstanding personal hygiene.?
Beyond the questions, the real challenge, as I've said many times before, is,
"Whether your food comes from down the street or around the globe, you want to verify that producers and processors are actually doing what they are supposed to be doing."
How about sourcing food from the place that can boast the fewest number of sick patrons?
That’s according to a blog post at the Seattle Post-Intelligencer, which also notes the hospitals signed a Healthy Food in Health Care Pledge.
Holly Freishtat, Sustainable Food Specialist for Washington Physicians for Social Responsibility, says,"Hospitals are changing the culture of food in healthcare by sourcing local produce, hormone-free milk, meat without hormones or antibiotics, sustainable seafood and through hosting farmers' markets, community- supported agriculture boxes for employees."
What's missing is any discussion about the microbiological safety of, especially, fresh local produce.
As more producers and suppliers adapt to meet the demand for local produce, here are some basic questions:
• where is the farm located
• what type of fertilizer is used;
• what is the water source and how frequently is it tested; and,
• is the produce harvested, stored and transported safely, by staff who practice outstanding personal hygiene.?
Beyond the questions, the real challenge, as I've said many times before, is,
"Whether your food comes from down the street or around the globe, you want to verify that producers and processors are actually doing what they are supposed to be doing."
How about sourcing food from the place that can boast the fewest number of sick patrons?
Food handlers linked to outbreaks of Salmonella -- New food safety infosheet
A couple of what appears to be staff-related Salmonella outbreaks have occurred in the past month in Princeton, New Jersey and Norwalk, Ohio. Reports of both outbreaks suggest that poor hygiene amongst staff led to over 100 total cases. No food source has been identified in the Ohio outbreak, but it is suggested that shredded cheese was prepared by a food handler who was shedding Salmonella.
These outbreaks are also the stories we have concentrated on in today's iFSN food safety infosheet. Click here to download the infosheet.
These outbreaks are also the stories we have concentrated on in today's iFSN food safety infosheet. Click here to download the infosheet.
UK foodies going nuts about squirrel -- tastes like chicken
Low in fat, low in food kilometres and completely free range, the grey squirrel is, to some UK diners, about as ethical a dish as it is possible to serve on a dinner plate.
At Ridley's Fish and Game shop in Corbridge, Northumberland, owner David Ridley said he has sold 1000 - at 3.50 ($8.89) a squirrel - since the beginning of the year.
"I wasn't sure at first, and wondered would people really eat it. Now I take every squirrel I can get my hands on. I've had days when I have managed to get 60 and they've all sold straight away."
Some say squirrel tastes like wild boar. Others think it is more a cross between duck and lamb.
Amy says squirrel tastes like chicken -- if you add ketchup.
At Ridley's Fish and Game shop in Corbridge, Northumberland, owner David Ridley said he has sold 1000 - at 3.50 ($8.89) a squirrel - since the beginning of the year.
"I wasn't sure at first, and wondered would people really eat it. Now I take every squirrel I can get my hands on. I've had days when I have managed to get 60 and they've all sold straight away."
Some say squirrel tastes like wild boar. Others think it is more a cross between duck and lamb.
Amy says squirrel tastes like chicken -- if you add ketchup.
Foodborne illness forces Pistons' Hamilton to miss practice
The Detroit News reports that Pistons guard Rip Hamilton missed Tuesday's morning shoot-around at Philips Arena due to a gastrointestinal illness believed to be food poisoning.
Hamilton is in Atlanta, and the Pistons will re-evaluate his condition before today's 7 p.m. game against the Hawks.
Hamilton is in Atlanta, and the Pistons will re-evaluate his condition before today's 7 p.m. game against the Hawks.
U.S. Olympians will bring food to China
Olympic food has come a long way since the little chocolate donuts favored by John Belushi.
The N.Y. Times reports that in preparing to take a delegation of more than 600 athletes to the Summer Games in Beijing this year, the United States Olympic Committee faces numerous food issues. In recent years, some foods in China have been found to be tainted with insecticides and illegal veterinary drugs, and the standards applied to meat there are lower than those in the United States, raising fears of food-borne illnesses.
USOC has made arrangements with sponsors like Kellogg’s and Tyson Foods, which will ship 25,000 pounds of lean protein to China about two months before the opening ceremony, but will hire local vendors and importers to secure other foods and cooking equipment at the Games.
Why? Frank Puleo, a caterer from Staten Island who has traveled to China to handle food-related issues, went to a supermarket in China last year, and encountered a piece of chicken — half of a breast — that measured 14 inches.
"Enough to feed a family of eight. We had it tested and it was so full of steroids that we never could have given it to athletes. They all would have tested positive.”
The protein from Tyson is one of the few food products that will be shipped from the United States. Kellogg’s has been asked to supply cereals like Frosted Flakes and Mini-Wheats, as well as Nutri-Grain bars, because those products are not readily available in China.
Frosted Flakes and little chocolate donuts. Breakfast of champions.
The N.Y. Times reports that in preparing to take a delegation of more than 600 athletes to the Summer Games in Beijing this year, the United States Olympic Committee faces numerous food issues. In recent years, some foods in China have been found to be tainted with insecticides and illegal veterinary drugs, and the standards applied to meat there are lower than those in the United States, raising fears of food-borne illnesses.USOC has made arrangements with sponsors like Kellogg’s and Tyson Foods, which will ship 25,000 pounds of lean protein to China about two months before the opening ceremony, but will hire local vendors and importers to secure other foods and cooking equipment at the Games.
Why? Frank Puleo, a caterer from Staten Island who has traveled to China to handle food-related issues, went to a supermarket in China last year, and encountered a piece of chicken — half of a breast — that measured 14 inches.
"Enough to feed a family of eight. We had it tested and it was so full of steroids that we never could have given it to athletes. They all would have tested positive.”The protein from Tyson is one of the few food products that will be shipped from the United States. Kellogg’s has been asked to supply cereals like Frosted Flakes and Mini-Wheats, as well as Nutri-Grain bars, because those products are not readily available in China.
Frosted Flakes and little chocolate donuts. Breakfast of champions.
Cajuns fete carnival with pig slaughter
Far from the Carnival balls, parades and raucous crowds of New Orleans, Cajuns in St. Martinville held their last ''bon temps'' before Lent in a far different fashion: with a grand boucherie, or slaughtering of a pig.
Associated Press reports that hundreds of people watched at least part of the ritual Saturday, though most have seen it before. The pig's skin was being shaved for cracklins, a Cajun snack, while the carcass was being prepared for transport to a butcher shop.
Every year, Catholic Cajuns in this community about 140 miles west of New Orleans hold ''La Grande Boucherie des Cajuns'' the weekend before Ash Wednesday, which marks the beginning of Lent.
Stephen Hardy, 38, who leads the group organizing the event, said,
"This is a celebration that was started out of necessity. Before refrigeration, they had to share the slaughter. One family could not consume a whole hog before it would go bad. They would have family and friends over to help, and everyone would leave with something."
With meat readily available at any grocery store today, the boucherie is simply a celebration of an old tradition, bringing family and friends together once a year for one last hoorah before the Catholic season of fasting begins.
Federal health code regulations prevent attendees from eating what is slaughtered during the celebration, Hardy said. So the butcher, after showing what is done traditionally, will take the carcass and byproducts to his shop to finish preparing the meat.
Associated Press reports that hundreds of people watched at least part of the ritual Saturday, though most have seen it before. The pig's skin was being shaved for cracklins, a Cajun snack, while the carcass was being prepared for transport to a butcher shop.
Every year, Catholic Cajuns in this community about 140 miles west of New Orleans hold ''La Grande Boucherie des Cajuns'' the weekend before Ash Wednesday, which marks the beginning of Lent.Stephen Hardy, 38, who leads the group organizing the event, said,
"This is a celebration that was started out of necessity. Before refrigeration, they had to share the slaughter. One family could not consume a whole hog before it would go bad. They would have family and friends over to help, and everyone would leave with something."
With meat readily available at any grocery store today, the boucherie is simply a celebration of an old tradition, bringing family and friends together once a year for one last hoorah before the Catholic season of fasting begins.
Federal health code regulations prevent attendees from eating what is slaughtered during the celebration, Hardy said. So the butcher, after showing what is done traditionally, will take the carcass and byproducts to his shop to finish preparing the meat.
United Egg Producers to launch new website
I'm on my way to Toronto, weather permitting, to speak at the Ontario Veterinary Medical Association annual meeting about one of my favorite topics -- ever-evolving food safety messages and mediums.
I've always been a fan of Marshall McLuhan and read all his stuff 25 years ago. The cameo he did in Woody Allen's Annie Hall, where McLuhan tells some pompous professor that he doesn't understand his theories at all and is not qualified to teach, is so … apt.
So after 10 years of urging agriculture and food groups, really anyone who wants to get out there -- to stop complaining and get out there -- they're starting to do it. The American Meat Institute posted its first youtube video a few months ago.
Now, United Egg Producers is getting ready to launch the new website USA Egg Farmers.
This website, available in February, will allow consumers online access to information about egg production and the UEP Certified animal welfare program, which covers ethics and science-based standards to deliver good hen welfare.
The new website will also include live broadcasts of UEP animal welfare conferences, as well as farm tours and interviews with producers.
Sure, people will take shots at you, but that's what happens when you stick your head up. Better than bitching in backrooms.
I've always been a fan of Marshall McLuhan and read all his stuff 25 years ago. The cameo he did in Woody Allen's Annie Hall, where McLuhan tells some pompous professor that he doesn't understand his theories at all and is not qualified to teach, is so … apt.So after 10 years of urging agriculture and food groups, really anyone who wants to get out there -- to stop complaining and get out there -- they're starting to do it. The American Meat Institute posted its first youtube video a few months ago.
Now, United Egg Producers is getting ready to launch the new website USA Egg Farmers.
This website, available in February, will allow consumers online access to information about egg production and the UEP Certified animal welfare program, which covers ethics and science-based standards to deliver good hen welfare.
The new website will also include live broadcasts of UEP animal welfare conferences, as well as farm tours and interviews with producers.
Sure, people will take shots at you, but that's what happens when you stick your head up. Better than bitching in backrooms.
From Seinfeld to science: Dip once or dip twice?
Harold McGee of the New York Times reports that a new study, to be published later this year in the Journal of Food Safety, is the only one McGee's ever seen to proclaim that it was inspired by an episode of “Seinfeld.”
It was conducted as part of a Clemson University program designed to get undergraduate students involved in scientific research. Prof. Paul L. Dawson, a food microbiologist, proposed it after he saw a rerun of a 1993 “Seinfeld” show in which George Costanza is confronted at a funeral reception by Timmy, his girlfriend’s brother, after dipping the same chip twice.
“Did, did you just double dip that chip?” Timmy asks incredulously, later objecting, “That’s like putting your whole mouth right in the dip!” Finally George retorts, “You dip the way you want to dip, I’ll dip the way I want to dip,” and aims another used chip at the bowl. Timmy tries to take it away, and the scene ends as they wrestle for it.
Peter Mehlman, a veteran “Seinfeld” writer, wrote the episode, and said,
"At the time I was living in Los Angeles, in Venice. There was a party on one of the canals, and apparently someone dipped twice with the same chip. And a woman flipped out. ‘You just dipped twice! How could you do that? Now all your germs are in there!’ I thought, this is just too good not to use on the show.”
The story says that on average, the students found that three to six double dips transferred about 10,000 bacteria from the eater’s mouth to the remaining dip.
Each cracker picked up between one and two grams of dip. That means that sporadic double dipping in a cup of dip would transfer at least 50 to 100 bacteria from one mouth to another with every bite.
It was conducted as part of a Clemson University program designed to get undergraduate students involved in scientific research. Prof. Paul L. Dawson, a food microbiologist, proposed it after he saw a rerun of a 1993 “Seinfeld” show in which George Costanza is confronted at a funeral reception by Timmy, his girlfriend’s brother, after dipping the same chip twice.“Did, did you just double dip that chip?” Timmy asks incredulously, later objecting, “That’s like putting your whole mouth right in the dip!” Finally George retorts, “You dip the way you want to dip, I’ll dip the way I want to dip,” and aims another used chip at the bowl. Timmy tries to take it away, and the scene ends as they wrestle for it.
Peter Mehlman, a veteran “Seinfeld” writer, wrote the episode, and said,
"At the time I was living in Los Angeles, in Venice. There was a party on one of the canals, and apparently someone dipped twice with the same chip. And a woman flipped out. ‘You just dipped twice! How could you do that? Now all your germs are in there!’ I thought, this is just too good not to use on the show.”
The story says that on average, the students found that three to six double dips transferred about 10,000 bacteria from the eater’s mouth to the remaining dip.
Each cracker picked up between one and two grams of dip. That means that sporadic double dipping in a cup of dip would transfer at least 50 to 100 bacteria from one mouth to another with every bite.
You can say organic is safer, we just won't push it
Laura Telford, executive director of Canadian Organic Growers, said in Toronto's Globe and Mail today that companies that sell organic food make a conscious effort to avoid branding themselves as being safer than other products, but the industry doesn't discourage the positive association, stating,
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"[Consumers] perceive that organic food is going to be safer. Whether that's true or not is a whole other issue. We don't make food safety claims."
No kidding. Katija and I wrote a paper about this in 2004.
Joseph Odumeru, food science professor at the University of Guelph, said although a reduction in pesticides can eliminate some health issues, the most common food safety problems have nothing to do with chemicals, adding,
"Whether you have an organic product or not, all products are susceptible to risks. Where you grow a product, it can become contaminated with bacteria like salmonella."
Canada's organic industry has been growing from 15 to 20 per cent each year, growth that is being fuelled mainly by consumers who are becoming increasingly health-conscious.
"[Consumers] perceive that organic food is going to be safer. Whether that's true or not is a whole other issue. We don't make food safety claims."No kidding. Katija and I wrote a paper about this in 2004.
Joseph Odumeru, food science professor at the University of Guelph, said although a reduction in pesticides can eliminate some health issues, the most common food safety problems have nothing to do with chemicals, adding,
"Whether you have an organic product or not, all products are susceptible to risks. Where you grow a product, it can become contaminated with bacteria like salmonella."
Canada's organic industry has been growing from 15 to 20 per cent each year, growth that is being fuelled mainly by consumers who are becoming increasingly health-conscious.
GAO: FDA should be clearer on food safety plan
Christopher Doering of Reuters reports that the U.S. Government Accountability Office said in a report today that the U.S. Food and Drug Administration's failure to discuss clearly its strategy and the money needed to better protect the country's food supply could make it harder for a plan to succeed.
The GAO report also noted that FDA must better leverage its existing resources "as staffing levels and funding have not kept pace with the agency's growing responsibilities" to oversee the food supply.
GAO noted that even as food imports surge, FDA inspectors of foreign food firms has dropped from 211 in fiscal year 2001 to fewer than 100 in 2007. About 15 percent of the overall U.S. food supply is imported.
Rep. John Dingell, chairman of the House Energy and Commerce committee, said,
"Our constituents are growing weary of these events. They are losing confidence in this agency's ability to protect them from the products they use daily."
The GAO report also noted that FDA must better leverage its existing resources "as staffing levels and funding have not kept pace with the agency's growing responsibilities" to oversee the food supply.
GAO noted that even as food imports surge, FDA inspectors of foreign food firms has dropped from 211 in fiscal year 2001 to fewer than 100 in 2007. About 15 percent of the overall U.S. food supply is imported.
Rep. John Dingell, chairman of the House Energy and Commerce committee, said,
"Our constituents are growing weary of these events. They are losing confidence in this agency's ability to protect them from the products they use daily."
Naughty Nigella -- food and sex
My parents, hoping to escape the Canadian cold, are arriving in Manhattan (Kansas) this evening.
It was -5 F this morning.
They may be disappointed.
But the sun is shining, things are warming, and by the time they hit southern Texas next week there are supposed to be highs in the 70s.
My father was the inspiration for our 2004 cooking show paper which documented the food safety failures of the high-profile chefs on The Food Network, including Nigella Lawson.
Marieke Hardy of Melbourne, Australia's The Age newspaper wrote a column yesterday that took aim at Nigella, including,
"We like food, certainly. Some of us are also partial to boobies, and innuendo, and ladies with big. round bottoms, but even then Nigella seems to make selected members of the wymmyn's network slightly suspicious.
Perhaps it's the chocolatey vowels and habit of rolling herself all over the preparation space in a fashion that would be considered deeply unhygienic by most food and safety officers."
How about sexy and safe food?
It was -5 F this morning.
They may be disappointed.
But the sun is shining, things are warming, and by the time they hit southern Texas next week there are supposed to be highs in the 70s.
My father was the inspiration for our 2004 cooking show paper which documented the food safety failures of the high-profile chefs on The Food Network, including Nigella Lawson.Marieke Hardy of Melbourne, Australia's The Age newspaper wrote a column yesterday that took aim at Nigella, including,
"We like food, certainly. Some of us are also partial to boobies, and innuendo, and ladies with big. round bottoms, but even then Nigella seems to make selected members of the wymmyn's network slightly suspicious.
Perhaps it's the chocolatey vowels and habit of rolling herself all over the preparation space in a fashion that would be considered deeply unhygienic by most food and safety officers."
How about sexy and safe food?
Farmer Jeff: Raccoons love sweet corn -- Bt or not
Farmer Jeff explains some of the trade-offs involved in growing corn, and raccoon control, and why he didn't have time to get a haircut because of severe weather conditions in 2000 in Ontario.
Use a meat thermometer
Marc Bouchard of Hudson, the executive chef at Stellina Restaurant in Watertown, Mass., writes in The Nashua Telegraph that people may hesitate at handling raw chicken and tend to overcook it.
Bouchard blames it on the media, "with its glorified tales of salmonella we've been scared into thinking that illness, disease and toxins lurk in every package."
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There's nothing glorious about salmonella.
Bouchard says always keep a box of disposable latex or plastic gloves in the kitchen. Put them on whenever you handle any raw meats or fish. And immediately sterilize your cutting board and knife with a commercial disinfectant or a solution of diluted chlorine bleach before going on to any other task.
OK.
Bouchard also says the answer to the problem of overcooking is to use the sear-and-bake method of cooking.
"In 15 minutes, we had perfectly cooked chicken, with the meat cooked through but still tender and juicy. The same cooking technique could be applied to cuts of pork, beef, turkey or even fish."
Wrong. The only way to tell if meat like chicken is properly cooked is to use a tip-sensitive digital thermometer. And it will make you a better executive chef cause you won't overcook meat.
Stick it in.
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Bouchard blames it on the media, "with its glorified tales of salmonella we've been scared into thinking that illness, disease and toxins lurk in every package."
There's nothing glorious about salmonella.Bouchard says always keep a box of disposable latex or plastic gloves in the kitchen. Put them on whenever you handle any raw meats or fish. And immediately sterilize your cutting board and knife with a commercial disinfectant or a solution of diluted chlorine bleach before going on to any other task.
OK.
Bouchard also says the answer to the problem of overcooking is to use the sear-and-bake method of cooking.
"In 15 minutes, we had perfectly cooked chicken, with the meat cooked through but still tender and juicy. The same cooking technique could be applied to cuts of pork, beef, turkey or even fish."
Wrong. The only way to tell if meat like chicken is properly cooked is to use a tip-sensitive digital thermometer. And it will make you a better executive chef cause you won't overcook meat.
Stick it in.
Really, wash your damn hands
Michele Samarya-Timm, a health educator with the Franklin Township Health Department and guest barfblogger, told New Jersey's Home News Tribune,
"We need a national handwashing campaign. We need it on hand towels and billboards. We need to market it on video games and commercials. We need to have rock songs about handwashing."
Couldn't agree more. Wash your hands. And if a restroom doesn't have the proper tools -- soap, water, paper towel -- be sure to let someone know. Proper handwashing requires access to proper tools.
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"We need a national handwashing campaign. We need it on hand towels and billboards. We need to market it on video games and commercials. We need to have rock songs about handwashing."
Couldn't agree more. Wash your hands. And if a restroom doesn't have the proper tools -- soap, water, paper towel -- be sure to let someone know. Proper handwashing requires access to proper tools.
Don't eat poop. Wash your hands.
Wash your damn hands (and don't eat poop)
Researchers were cited as saying on Wednesday that, based on a review of 14 different studies, encouraging people to wash their hands properly can reduce the rate of diarrhea by 30 percent, in rich and poor countries alike.
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Dr. Regina Ejemot of the University of Calabar in Nigeria, who led the study, said,
"This is a huge benefit. For people in low-income areas this effect is comparable to providing clean water. The challenge is to find ways of promoting handwashing, as well as to set up long-term trials that test whether good practice has become part of a person's way of life."
Don't eat poop.
Dr. Regina Ejemot of the University of Calabar in Nigeria, who led the study, said, "This is a huge benefit. For people in low-income areas this effect is comparable to providing clean water. The challenge is to find ways of promoting handwashing, as well as to set up long-term trials that test whether good practice has become part of a person's way of life."
Don't eat poop.
The long-term effects of food poisoning
In 1984, the Pope visited the restored 350-year-old Jesuit mission of Ste. Marie-among-the-Hurons in Midland, Ontario. After departing,1,600 hungry Ontario Provincial Police officers who had worked the ropes gathered for a boxed lunch. Of those 500 officers who chose ones with roast beef sandwiches, 423 came down with salmonella.
Those officers have shown, over the years, that a touch of the flu -- as foodborne illness is often mistakenly called-- is more than a couple of days praying at the porcelin goddess of foodborne illness. Some 5-10 per cent of those police officers have developed reactive arthritis that will plague them for life.
Lauren Neergaard of Associated Press writes today about foodborne illness: the gift that keeps giving, sometimes years later.
Donna Rosenbaum of the consumer advocacy group STOP, Safe Tables Our Priority, said,
"We're drastically underestimating the burden on society that foodborne illnesses represent."
The story says this month, STOP is beginning the first national registry of food-poisoning survivors with long-term health problems - people willing to share their medical histories with scientists in hopes of boosting much-needed research.
Those officers have shown, over the years, that a touch of the flu -- as foodborne illness is often mistakenly called-- is more than a couple of days praying at the porcelin goddess of foodborne illness. Some 5-10 per cent of those police officers have developed reactive arthritis that will plague them for life.
Lauren Neergaard of Associated Press writes today about foodborne illness: the gift that keeps giving, sometimes years later.
Donna Rosenbaum of the consumer advocacy group STOP, Safe Tables Our Priority, said,
"We're drastically underestimating the burden on society that foodborne illnesses represent."
The story says this month, STOP is beginning the first national registry of food-poisoning survivors with long-term health problems - people willing to share their medical histories with scientists in hopes of boosting much-needed research.
Food poisoning fells Thai badminton star
The Malaysia Star reported last week that Thai number one Boonsak Ponsana has been forced out of the Malaysian Open badminton tournament after coming down with food poisoning on the eve of his departure for Kuala Lumpur.
Coach Udon Luangphetcharaporn said Boonsak's condition was not serious but he was weak and not in a good condition to play in the season-opening Super Series tournament at the Putra Stadium, adding, "It's unfortunate he is unable to play as he needs to fight for points to improve on his world rankings."
The 25-year-old law student enjoyed a memorable season last year, winning the Singapore Open and the World University Games gold medal. He is the highest ranked Thai at number 12 in the world rankings.
Coach Udon Luangphetcharaporn said Boonsak's condition was not serious but he was weak and not in a good condition to play in the season-opening Super Series tournament at the Putra Stadium, adding, "It's unfortunate he is unable to play as he needs to fight for points to improve on his world rankings."The 25-year-old law student enjoyed a memorable season last year, winning the Singapore Open and the World University Games gold medal. He is the highest ranked Thai at number 12 in the world rankings.
Blame consumers -- German style
Apparently it's International Green Week in Berlin, described as an Exhibition for the Food Industry, Agriculture and Horticulture, from Jan. 18 -- 27 (that seems longer than a week).
Food News reports that the Federal Institute for Risk Assessment (BfR) is presenting its work so consumers can find out more about the risks lurking in their kitchens.
The story says,
around 200,000 food infections are reported every year in Germany. Experts believe that the actual number is far higher since by no means everyone who is affected goes to see a doctor. Most of the infections with Salmonella, Campylobacter or other germs are not contracted in canteens or restaurants but in the home.
BfR President Professor Dr. Andreas Hensel said,
"Many consumers have never learned how to store and cook food properly in the home. By following simple rules it is possible to avoid unpleasant food infections."
Like Bill Marler wrote about the Chinese this morning, maybe the Germans are on to something as well.
I'll stick with a farm-to-fork approach to food safety. There are outbreaks everywhere. Stop blaming consumers.
Food News reports that the Federal Institute for Risk Assessment (BfR) is presenting its work so consumers can find out more about the risks lurking in their kitchens.
The story says,
around 200,000 food infections are reported every year in Germany. Experts believe that the actual number is far higher since by no means everyone who is affected goes to see a doctor. Most of the infections with Salmonella, Campylobacter or other germs are not contracted in canteens or restaurants but in the home.
BfR President Professor Dr. Andreas Hensel said,
"Many consumers have never learned how to store and cook food properly in the home. By following simple rules it is possible to avoid unpleasant food infections."
Like Bill Marler wrote about the Chinese this morning, maybe the Germans are on to something as well. I'll stick with a farm-to-fork approach to food safety. There are outbreaks everywhere. Stop blaming consumers.
After baring your butt at Dairy Queen, " Oh man, you gotta wipe that now"
Would you like fries with that, as the employee drops his pants and bares his bottom outside the takeout window.
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That's apparently in a video from a St. John's, Canada, Dairy Queen franchise.
"Oh man, you gotta wipe that now," a co-worker advises him, apparently in vain. The employee continues about his work, without — at least immediately — washing his hands.
CBC News reports that the video also shows a snowball fight behind the counter, where food orders are prepared and served. Christmas decorations are visible in the video.
Messages posted by former and current employees also made comments about the questionable handling of food at the restaurant.
Franchise owner Albert Buott was quoted as saying, "Good God almighty. Where's my managers? Who's allowing this to happen?"
A provincial food inspection official said dropping one's pants behind a restaurant counter is a health-code violation.
That's apparently in a video from a St. John's, Canada, Dairy Queen franchise."Oh man, you gotta wipe that now," a co-worker advises him, apparently in vain. The employee continues about his work, without — at least immediately — washing his hands.
CBC News reports that the video also shows a snowball fight behind the counter, where food orders are prepared and served. Christmas decorations are visible in the video.
Messages posted by former and current employees also made comments about the questionable handling of food at the restaurant.
Franchise owner Albert Buott was quoted as saying, "Good God almighty. Where's my managers? Who's allowing this to happen?"
A provincial food inspection official said dropping one's pants behind a restaurant counter is a health-code violation.
Golfer felled by food poisoning; loses money cause of "stupid" rule
Golfer Kenneth Ferrie, the Englishman best known for playing in the final group in the U.S. Open at Winged Foot, had to withdraw from Saturday's tournament because of food poisoning.
As a result, he received less money than 18 guys who finished behind him, even though he qualified for the weekend and they didn't.
Under tour regulations, anyone who withdraws or is disqualified for any reason after making the cut is paid last place, unofficial prize money. Ferrie was given $8,798, but it will not be applied to the money list, and he received no FedEx Cup points.
Fan favorite John Daly was quoted as saying, "It's a stupid rule, I'm sorry."
As a result, he received less money than 18 guys who finished behind him, even though he qualified for the weekend and they didn't.Under tour regulations, anyone who withdraws or is disqualified for any reason after making the cut is paid last place, unofficial prize money. Ferrie was given $8,798, but it will not be applied to the money list, and he received no FedEx Cup points.
Fan favorite John Daly was quoted as saying, "It's a stupid rule, I'm sorry."
What to do if food has made you poop or barf
An employee at the Kansas State College of Veterinary Medicine brought me a present the other day: a bag of salad that apparently had a big wad of mud in it. Or was it poop? Smelled like mud.
She wasnt sickened by the food, but if you think a specific food has made you sick, here's what to do:
• go to the doctor if necessary;
• keep the food, in the fridge or freezer if necessary; and,
• contact your local health department.
Bill Marler's got some more specific guidelines here.
She wasnt sickened by the food, but if you think a specific food has made you sick, here's what to do:
• go to the doctor if necessary;
• keep the food, in the fridge or freezer if necessary; and,
• contact your local health department.
Bill Marler's got some more specific guidelines here.
Still raving about kosher food: It's not safer, it's marketing
We've blogged about kosher in Canada; how kosher in the U.K. sorta sucked. Now, U.S. News & World Report cites Mintel, a Chicago-based market research firm, as saying that "kosher" has become the most popular claim on new food products, trouncing "organic" and "no additives or preservatives."
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The report said,
"4,719 new kosher items were launched in the United States last year—nearly double the number of new "all natural" products, which placed second in the report."
Marcia Mogelonsky, a senior research analyst at Mintel, said,
"It's the belief among all consumers that kosher food is safer, a critical thing right now with worries about the integrity of the food supply."
I really dislike people who speak on behalf of all other people. It usually means they know shit.
Moshe Elefant, a rabbi and chief operating officer of the Orthodox Union KOSHER, a kosher certification organization based in New York, said,
"Jews aren't allowed to ingest bugs, so produce must go through a thorough washing and checking to ensure that no bugs are found within the leaves or on the surface of the fruit or vegetable."
Remarkably, the story notes that bacteria can remain even after this type of washing, so consumers can't assume they're less likely to get food poisoning with bagged spinach marked kosher than with a conventional bag.
I understand there are religious reasons for choosing kosher, halal or anything else. For me, I'll focus on microbiologically safe food.
The report said, "4,719 new kosher items were launched in the United States last year—nearly double the number of new "all natural" products, which placed second in the report."
Marcia Mogelonsky, a senior research analyst at Mintel, said,
"It's the belief among all consumers that kosher food is safer, a critical thing right now with worries about the integrity of the food supply."
I really dislike people who speak on behalf of all other people. It usually means they know shit.
Moshe Elefant, a rabbi and chief operating officer of the Orthodox Union KOSHER, a kosher certification organization based in New York, said,
"Jews aren't allowed to ingest bugs, so produce must go through a thorough washing and checking to ensure that no bugs are found within the leaves or on the surface of the fruit or vegetable."
Remarkably, the story notes that bacteria can remain even after this type of washing, so consumers can't assume they're less likely to get food poisoning with bagged spinach marked kosher than with a conventional bag.
I understand there are religious reasons for choosing kosher, halal or anything else. For me, I'll focus on microbiologically safe food.
May the force be with you -- leafy greens edition
The good microorganisms out-compete the bad, so no one will get ever get sick.
I've heard variations of that from a lot of organic growers over the past decade -- yet there is no evidence that such claims are true.
But there is lots of evidence that people get sick from fresh produce -- organic, conventional, or otherwise.
It's all about the bugs.
Ian Davidson of BioLogic Systems LLC writes in the San Francisco Chronicle this morning that there is,
"a microbial force field around the plant that is naked to the human eye. By inoculating plants with these beneficial organisms, it is virtually impossible for pathogenic organisims to even touch the plant, because the beneficial aerobic organisms are in such dominance. These beneficial organisms can easily eliminate the pathogen, or simply outcompete it for food resources."
One of my students heard the same thing back in 2000. I sent her on a day long workshop to learn how to be an organic inspector. Microbial food safety was never mentioned, until my student brought it up at the end of the day, and was told, no worries, the good bugs keep the bad bugs at bay.
Yet fresh produce remains the single biggest source of foodborne illness today.
Sure, soil microbiology is complex, but until our knowledge increases, I'll side with the victims of foodborne illness. And there's a lot of them,
I've heard variations of that from a lot of organic growers over the past decade -- yet there is no evidence that such claims are true.
But there is lots of evidence that people get sick from fresh produce -- organic, conventional, or otherwise.It's all about the bugs.
Ian Davidson of BioLogic Systems LLC writes in the San Francisco Chronicle this morning that there is,
"a microbial force field around the plant that is naked to the human eye. By inoculating plants with these beneficial organisms, it is virtually impossible for pathogenic organisims to even touch the plant, because the beneficial aerobic organisms are in such dominance. These beneficial organisms can easily eliminate the pathogen, or simply outcompete it for food resources."
One of my students heard the same thing back in 2000. I sent her on a day long workshop to learn how to be an organic inspector. Microbial food safety was never mentioned, until my student brought it up at the end of the day, and was told, no worries, the good bugs keep the bad bugs at bay.
Yet fresh produce remains the single biggest source of foodborne illness today.
Sure, soil microbiology is complex, but until our knowledge increases, I'll side with the victims of foodborne illness. And there's a lot of them,
iFSN interviews anti-GMO types at the Biojustice 2002 rally in Toronto
I'd say anti-GE, as in genetic engineering, cause I'm always careful to use the correct terminology, but youtube culture would think I'm talking about appliances, not food.
Back in the day when genetic engineering of food was on the front lines in Canada, my lab shot a lot of video. We just didn't know what to do with it.
Then youtube came along.
So I'll be posting a bunch of our old videos, and you can all judge for yourselves how evil, boring or indifferent we all were.
And make fun of our hairstyles.
First up: iFSN students Ben and Christian go hang out at the 2002 Biojustice picnic, more formally known as, The 6th International Grassroots Gathering on Genetic Engineering June 7-9, 2002, Toronto, Canada, which was held at the same time as the annual meeting of the Biotechnology Industry Organization (BIO) annual meeting in Toronto, 2002.
The video editing was all Christian; he was good …
Back in the day when genetic engineering of food was on the front lines in Canada, my lab shot a lot of video. We just didn't know what to do with it.
Then youtube came along.
So I'll be posting a bunch of our old videos, and you can all judge for yourselves how evil, boring or indifferent we all were.
And make fun of our hairstyles.
First up: iFSN students Ben and Christian go hang out at the 2002 Biojustice picnic, more formally known as, The 6th International Grassroots Gathering on Genetic Engineering June 7-9, 2002, Toronto, Canada, which was held at the same time as the annual meeting of the Biotechnology Industry Organization (BIO) annual meeting in Toronto, 2002.
The video editing was all Christian; he was good …
Infosheets can impact food safety training
Do you like pictures of celebrities vomiting, people picking their noses, kids on the toilet, poop, puke, barf, vomit, diarrhea and the squirts? We do, and, we've found that many food handlers do as well.
Through iFSN's infosheets, we try to put a compelling spin on food safety information, attempting to draw in even the laziest, creepiest and stonedest of food handlers. That's why we use skulls sometimes.
The infosheets are received by 300 direct e-mail subscribers, over 7,000 FSnet subscribers, and are distributed by many public health inspectors and environmental health officers during inspections and food handler courses (if you want to subscribe to receive infosheets directly, e-mail bchapman@uoguelph.ca).
Each sheet contains information about a recent outbreak coupled with recommendations on how a food handler or operator can avoid the same problems in their business. Some of the largest food service, retail and food processors in the world use our infosheets on a weekly basis and the feedback we've received has been awesome. One company said they changed their food safety training to all-infosheets, and they knew it was working when they overheard employees talking about the stories during lunch breaks. That contributes to a culture of safe food.
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Still, we need your help to keep going. Each week the guts of the infosheets are generated by fabulous undergraduate and graduate students who pull news and find great stories, search out gross (and sometimes disturbing) pictures, and help create the framework for the sheets.
And as one of our biggest fans, an environmental health officer, wrote in response to this infosheet:
“Now that's some funny stuff! Those folks at iFSN have a great sense of humor. This is obviously no dry and boring government info.”
If our funding goes away, we'll be forced to start making cheaper infosheets that contain dry and boring government info. Please help us avoid that; there's already too many bureaucrats in the world. Send money.
Through iFSN's infosheets, we try to put a compelling spin on food safety information, attempting to draw in even the laziest, creepiest and stonedest of food handlers. That's why we use skulls sometimes.The infosheets are received by 300 direct e-mail subscribers, over 7,000 FSnet subscribers, and are distributed by many public health inspectors and environmental health officers during inspections and food handler courses (if you want to subscribe to receive infosheets directly, e-mail bchapman@uoguelph.ca).
Each sheet contains information about a recent outbreak coupled with recommendations on how a food handler or operator can avoid the same problems in their business. Some of the largest food service, retail and food processors in the world use our infosheets on a weekly basis and the feedback we've received has been awesome. One company said they changed their food safety training to all-infosheets, and they knew it was working when they overheard employees talking about the stories during lunch breaks. That contributes to a culture of safe food.
Still, we need your help to keep going. Each week the guts of the infosheets are generated by fabulous undergraduate and graduate students who pull news and find great stories, search out gross (and sometimes disturbing) pictures, and help create the framework for the sheets.And as one of our biggest fans, an environmental health officer, wrote in response to this infosheet:
“Now that's some funny stuff! Those folks at iFSN have a great sense of humor. This is obviously no dry and boring government info.”
If our funding goes away, we'll be forced to start making cheaper infosheets that contain dry and boring government info. Please help us avoid that; there's already too many bureaucrats in the world. Send money.
UK celebrity chefs focus on animal welfare: at some point they may focus on their own food safety practices
Jamie Oliver and Hugh Fearnley Whittingstall (left, not exactly as pictured), two of Britain's top .jpg)
celebrity chefs, are launching a campaign get consumers to eat more welfare friendly reared chicken by revealing some of the welfare issues in poultry production.
ThePoultrySite reports that on January 11, Jamie Oliver will host a gala dinner to demonstrate the reality of how chickens live and die.
The program is part the Big Food Fight, a season of programming that aims to raise awareness and encourage debate about food production, animal welfare and healthy eating.
That's great. I eagerly await the day Jamie and other celebrity chefs pay attention to their own food safety habits. A 2004 paper we published based on 60 hours of detailed viewing of television cooking shows -- including Jamie Oliver's - found that an unsafe food handling practice occurred about every four minutes, and that for every safe food handling practice observed, we observed 13 unsafe practices. The most common errors were inadequate hand washing and cross-contamination between raw and ready-to-eat foods.
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Guess we can't expect much of U.K. celebrity chefs when the best their own, taxpayer funded food safety group can come up with in terms of advice is cook your holiday bird until it's piping hot.
Jamie, Hugh, let's see you stick it in.
celebrity chefs, are launching a campaign get consumers to eat more welfare friendly reared chicken by revealing some of the welfare issues in poultry production.ThePoultrySite reports that on January 11, Jamie Oliver will host a gala dinner to demonstrate the reality of how chickens live and die.
The program is part the Big Food Fight, a season of programming that aims to raise awareness and encourage debate about food production, animal welfare and healthy eating.
That's great. I eagerly await the day Jamie and other celebrity chefs pay attention to their own food safety habits. A 2004 paper we published based on 60 hours of detailed viewing of television cooking shows -- including Jamie Oliver's - found that an unsafe food handling practice occurred about every four minutes, and that for every safe food handling practice observed, we observed 13 unsafe practices. The most common errors were inadequate hand washing and cross-contamination between raw and ready-to-eat foods.
Guess we can't expect much of U.K. celebrity chefs when the best their own, taxpayer funded food safety group can come up with in terms of advice is cook your holiday bird until it's piping hot.Jamie, Hugh, let's see you stick it in.