Food safety in schools sorta sucks
Today’s USA Today has a great feature about food safety and school lunches in the U.S.
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Students at Starbuck Middle School stumbled through the halls just after lunch on Oct. 31, 2007, holding their bellies and moaning. When the vomiting began, teachers knew that it wasn't a Halloween prank.
By midafternoon, almost 70 children waited outside the nurse's office at the school near Milwaukee. "There were so many kids there, it was like, 'Holy cow!' " recalls Michael Hannes, then a seventh-grader who felt "like someone kept punching me in the stomach."
During the Racine outbreak, the scene at Starbuck was so striking that photos of a hallway full of sick kids memorialize the day in the school yearbook. In the foreground sit trash barrels; the school ran out of bags to catch the vomit.
Much about the following days typifies what happens after such outbreaks. Worried that a virus might be to blame, officials closed the school and custodians disinfected every surface; meanwhile, health and school officials tried to learn all they could about what the children ate.
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Days would pass before local health officials determined that the tortillas served at Starbuck and four other schools in Racine were to blame for 101 illnesses. An Internet search showed them the stunning particulars: The company that supplied the tortillas had a long history of making children sick.
The feature has lots more details. And is why I always helped pack the kids a lunch.
Martha Stewart tries to kill Matt Lauer?
On the 7/14/09 edition of the Today Show, Martha Stewart cooked “Zesty Chicken Burgers” for Meredith Viera and a somewhat reluctant Matt Lauer. While Martha was going on about how special chicken burgers are, Matt quietly asked a food safety question.
Matt: “Obviously people are going to say you have to be careful how to cook a chicken burger. You have to get it to a certain temperature. Is that about right?”
Martha: “Um. Yeah. Well, you’ll see. It’s… It’ll won’t be pink inside. It’ll get …
Meredith: “It will have to be white inside.”
Martha: “Yeah, all the way.”
And then on to how beautiful they are. Martha went on from touching raw chicken to touching the bun she served Matt’s finished burger on. He turned away from the camera both times he “took a bite” and claimed they were very good. Who knows if he really ate the potentially killer chicken burger. I wouldn’t have.
If you cook chicken burger, use a tip-sensitive digital thermometer to make sure they reach an internal temperature of 165F. Wash your hands between touching raw meat and anything that is going to be served, especially if the person you are feeding is famous.
Many thanks to the barfblog fan who signaled Katie about yesterday’s Today Show.
Spinach and leafy greens: one year later
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USA Today writers Elizabeth Weise and Julie Schmit report in a Pulitzer-worthy series of features and stories today about the fall 2006 E. coli O157:H7 outbreak related to bagged spinach. The stories provide an excellent overview of the problems with fresh produce, the impacts on the industry, and the devastating effects on those sickened.
There's a variety of solutions offered, but no are really effective. To really create a culture that values microbiologically safe food, start marketing food safety at retail.
