Students ignore hygiene tips
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From: Doug Powell
Date: Thu, 17 Sep 2009 16:03:58 -0500
To: BITES-L@LISTSERV.KSU.EDU<BITES-L@LISTSERV.KSU.EDU>
Subject: [BITES-L] bites Sept. 17/09 -- II
bites Sept. 17/09 -- II
BARFBLOG: Kate Gosselin: use a meat thermometer and maybe you won't give your kids Salmonella poisoning
BARFBLOG: UK Food Safety Agency is now the sustainability agency; serve it piping hot
US: Students tend to ignore hygiene tips, study finds
UK: E coli 0157 in Surrey: Update
IOWA: Food safety specialist earns reputation as innovative, dedicated
UK: Three swimming pools shut in water bug outbreak
UK: Agency's fish advice takes account of sustainability
The changing panorama of bacterial enteric infections
A re-evaluation of the impact of temperature and climate change on foodborne illness
A prolonged outbreak of Salmonella Typhimurium infection related to an uncommon vehicle: hard cheese made from raw milk
Risk factors for the occurrence of Escherichia coli virulence genes eae, stx1 and stx2 in wild bird populations
Evaluation of Gram-positive rod surveillance for early anthrax detection
A tale of two parasites: the comparative epidemiology of cryptosporidiosis and giardiasis
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BARFBLOG: Kate Gosselin: use a meat thermometer and maybe you won't give your kids Salmonella poisoning
17.sep.09
barfblog
Doug Powell
http://barfblog.foodsafety.ksu.edu/2009/09/articles/thermometers/kate-gosselin-use-a-meat-thermometer-and-maybe-you-wont-give-your-kids-salmonella-poisoning/
Earlier this week on Jon and Kate plus 8, or whatever it's called, newly single Kate took to the grill for apparently the first time and was terrified of poisoning her brood.
"Dear chicken, please do not give us sammonella. Love Kate."
Cara gets bloody chicken. Kate laughs this off and says "oops" in the interview chair. … Ashley confirms the raw chicken.
Stick it in. And don't poison your kids.
http://gosselinswithoutpity.blogspot.com/2008/09/movie-catch-recap.html
BARFBLOG: UK Food Safety Agency is now the sustainability agency; serve it piping hot
17.sep.09
barfblog
Doug Powell
http://barfblog.foodsafety.ksu.edu/2009/09/articles/food-safety-communication/uk-food-safety-agency-is-now-the-sustainability-agency-serve-it-piping-hot/
The U.K. Food Safety Agency has decided it is now the deciderer of sustainability. I'm not sure what that has to do with food safety, or the agency's mission.
But, in addition to telling British consumers to cook their turkey until it is piping hot, FSA has now entered the sustainability word barf fest:"
"… the advice is being set more firmly in the wider sustainability context and consumers are now being asked to think about the choices they make when they choose which fish to eat."
The Food Safety Agency is now encouraging consumers to:
try to choose fish that has been produced sustainably or responsibly managed
look for assurance scheme logos
be adventurous and eat a wider variety of fish species
The Agency worked with Defra, the Department of Health, the Scottish Government and other Government departments, responding to recommendations from stakeholders such as the Royal Commission on Environmental Pollution and the Sustainable Consumption Roundtable. .
Wow, that a lot of government salaries sitting around the table. And nothing to do with food safety,
http://www.food.gov.uk/news/newsarchive/2009/sep/fish
http://barfblog.foodsafety.ksu.edu/2007/12/articles/food-safety-communication/how-to-check-if-a-turkey-is-cooked-piping-hot-is-not-sufficient/
US: Students tend to ignore hygiene tips, study finds
17.sep.09
The Chronicle of Higher Education
Katherine Mangan
http://www.chroniclecareers.com/article/Students-Tend-to-Ignore/48454/
Posting signs and scattering bottles of hand sanitizer are not enough to make students practice good hygiene, even in the midst of a swine-flu pandemic, according to a study by researchers at North Carolina State University and Kansas State University.
College health officials who want students to change their habits must be creative, communicate through social-networking sites, and lose the scientific jargon and polite euphemisms, says Benjamin J. Chapman, an assistant professor of family and consumer sciences and a food-safety specialist at North Carolina State.
"For example," he says, "don't refer to something as a 'gastrointestinal illness.' Instead tell them, 'This could make you puke,' or 'Dude, wash your hands.'"
The study, published in the September issue of the Journal of Environmental Health, was conducted during a suspected norovirus outbreak at the University of Guelph, in Ontario, in 2006. Mr. Chapman and one of his co-authors, Brae V. Surgeoner, were graduate students there. Ms. Surgeoner is now a food-safety researcher at Kansas State, where the third co-author, Douglas Powell, is an associate professor of diagnostic medicine and pathobiology, as well as an expert on food safety.
The virus that struck Guelph is highly contagious and causes diarrhea and vomiting. The researchers wanted to see whether students were complying with instructions that were plastered around the campus.
"We couldn't follow students into the bathroom, because that leads to ethical problems," Mr. Chapman says. So the researchers focused on whether students were using a plastic bottle of hand-sanitizing gel placed at the entrance of a cafeteria that had been described to them as "ground zero" of the outbreak.
Signs were posted to remind people to use the sanitizer, and campus officials were under the impression that many were using it. Mr. Chapman and his colleagues were unconvinced. As they watched from a discreet distance during a pair of two-hour sessions, they observed that only 17 percent of the students entering the cafeteria used the gel, even though 83 percent of those later polled said they routinely practiced all prescribed hand-hygiene practices during the outbreak.
"What people do and what they say with regard to hand hygiene are two different things," Mr. Chapman reports.
He says health officials should aim their messages at specific audiences, such as students living in a particular residence hall. Instant messaging and other social-media tools should be used as well.
"It really hits home," he notes, "when their classmates start changing their IM names to something like Puking Veronica."
UK: E coli 0157 in Surrey: Update
17.sep.09
Health Protection Agency
http://www.hpa.org.uk/webw/HPAweb&HPAwebStandard/HPAweb_C/1253114164898?p=1231252394302
The Health Protection Agency (HPA) reports that the total number of cases of E Coli O157 linked to Godstone Farm in Surrey is 45.
Twelve children are currently being treated in hospital. Of these children four are seriously ill, six are in a stable condition and two are improving.
More information: http://www.hpa.org.uk/ecoliVTEC
IOWA: Food safety specialist earns reputation as innovative, dedicated
17.sep.09
Iowa State University
Michelle Rydell
http://www.hs.iastate.edu/news/inside/view/265/
On any given day, you can find Sam Beattie on his back underneath a conveyor belt in one of Iowa's 350 food processing plants. Looking for pest and rodent infestations is one of his favorite parts of working as Iowa State University's Extension food safety specialist, he'll cheerfully tell you, though it is a decidedly unglamorous task.
Beattie, who returned to his alma mater six years ago to work in Extension and as an assistant professor of food science and human nutrition, spends 75 percent of his time in Extension and 25 percent in research. He works side-by-side with consumers and food processors, teaching them about risks associated with foods and how to reduce those risks.
Developing food safety programs in food processing plants is crucial to their success in the larger marketplace and in their collaboration with regulatory authorities. Through Beattie's food safety programs, processing plants not only produce safer food, but also reach larger markets, which in turn stimulate Iowa's economy.
Many of his clients go on to market their products to national corporations. In Iowa City, Beattie set up a food safety program for Bochner Chocolates, which now sells truffles to Target. It's just one part of his job that reminds him that his work has an important purpose that reaches beyond the state level.
"Food safety is not just hand washing and proper cooking," Beattie said. "When we get into food processing, food safety becomes a complex and vital part of the mission of any processor who wishes to expand."
But Beattie has not only earned a reputation as an Extension specialist with a knack for understanding complex problems and offering practical solutions. His research has also earned national attention, notably from R&D magazine, which touted his research in their annual "Top 100 Innovations of the Year" in 2009.
Beattie's research has a history that is rooted decades ago in the basement of the Dairy Industries Building (now Food Sciences Building) at Iowa State, the same building he works in today.
UK: Three swimming pools shut in water bug outbreak
17.sep.09
Wales Online
Madeleine Brindley
http://www.walesonline.co.uk/news/wales-news/2009/09/17/three-swimming-pools-shut-in-water-bug-outbreak-91466-24716136/
All the swimming pools at Merthyr Tydfil Leisure Centre have been closed following an outbreak of cryptosporidium.
The outbreak control team today said the decision to close the three pools is a temporary measure but it follows a new cluster of cases.
A thorough investigation into this second outbreak - the first cluster of cases was linked to a pool party at the leisure centre in mid-August - is now being carried out.
The move comes after eight further cases of cryptosporidium have been confirmed in children and adults who swam in the pool between the end of August and the beginning of September. One other possible case is being investigated.
UK: Agency's fish advice takes account of sustainability
17.sep.09
Food Standards Agency
http://www.food.gov.uk/news/newsarchive/2009/sep/fish
The Food Standards Agency has today updated its fish and shellfish advice to help consumers make informed, sustainable choices as part of its commitment to taking sustainability into account in all of its policy making.
As the evidence for the health benefits of fish consumption remain clear, Agency advice is unchanged: people should be eating at least two portions of fish a week, one of which should be an oily fish.
But the advice is being set more firmly in the wider sustainability context and consumers are now being asked to think about the choices they make when they choose which fish to eat.
Consumers are, for example, encouraged to:
try to choose fish that has been produced sustainably or responsibly managed
look for assurance scheme logos
be adventurous and eat a wider variety of fish species
The updates to the fish and shellfish advice, which appear on the Agency's consumer website eatwell.gov.uk, are supported by links to sources of useful information and follow work with a range of stakeholders and partners and a public consultation. The Agency worked with Defra, the Department of Health, the Scottish Government and other Government departments, responding to recommendations from stakeholders such as the Royal Commission on Environmental Pollution and the Sustainable Consumption Roundtable. The eatwell fish page continues to provide advice on preparing, storing and cooking fish and shellfish, fish allergy, and contains specific advice for pregnant women. There is also detailed advice about the recommended limits for adults and children because of the low levels of pollutants in certain fish – advice based on the joint report of the Scientific Advisory Committee on Nutrition and the Committee on Toxicity.
You can read the Agency's updated fish advice at the eatwell link at the foot of this page.
The changing panorama of bacterial enteric infections
17.sep.09
Epidemiology and Infection (2009), 137:1531-1537
C. STEIN-ZAMIR, H. SHOOB, N. ABRAMSON, G. ZENTNER and V. AGMON
http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=6191064&fulltextType=RA&fileId=S095026880900243X
We studied the age-specific population-based incidence of bacterial enteric infections caused by Shigella, Salmonella and Campylobacter, in Jerusalem. During 1990–2008, 32 408 cases were reported (incidence rate 232·1/100 000 per annum). The patterns of Shigella (47·4% of cases), Salmonella (34·4%) and Campylobacter (18·2%) infections evolved noticeably. Campylobacter rates increased from 15·0 to 110·8/100 000 per annum. Salmonella rates increased from 74·2 to 199·6/100 000 in 1995 then decreased to 39·4/100 000. Shigella showed an endemic/epidemic pattern ranging between 19·7 and 252·8/100 000. Most patients (75%) were aged <15 years; children aged <5 years comprised 56·4% of cases, despite accounting for only 12·9% of the population. Campylobacter was the predominant organism in infants aged <1 year and Shigella in the 1–4 years group. The hospitalization rates were: Shigella, 1·8%; Campylobacter, 2·3%; Salmonella, 6·9%. Infants were 2·2 times more likely to be hospitalized than children aged 1–14 years (P=0·001). Household transmission occurred in 21·2% of Shigella cases compared with 5% in the other bacteria.
A re-evaluation of the impact of temperature and climate change on foodborne illness
17.sep.09
Epidemiology and Infection (2009), 137:1538-1547
I. R. LAKE, I. A. GILLESPIE, G. BENTHAM, G. L. NICHOLS, C. LANE, G. K. ADAK and E. J. THRELFALL
http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=6191088&fulltextType=RA&fileId=S0950268809002477
The effects of temperature on reported cases of a number of foodborne illnesses in England and Wales were investigated. We also explored whether the impact of temperature had changed over time. Food poisoning, campylobacteriosis, salmonellosis, Salmonella Typhimurium infections and Salmonella Enteritidis infections were positively associated (P<0·01) with temperature in the current and previous week. Only food poisoning, salmonellosis and S. Typhimurium infections were associated with temperature 2–5 weeks previously (P<0·01). There were significant reductions also in the impact of temperature on foodborne illnesses over time. This applies to temperature in the current and previous week for all illness types (P<0·01) except S. Enteritidis infection (P=0·079). Temperature 2–5 weeks previously diminished in importance for food poisoning and S. Typhimurium infection (P<0·001). The results are consistent with reduced pathogen concentrations in food and improved food hygiene over time. These adaptations to temperature imply that current estimates of how climate change may alter foodborne illness burden are overly pessimistic.
A prolonged outbreak of Salmonella Typhimurium infection related to an uncommon vehicle: hard cheese made from raw milk
17.sep.09
Epidemiology and Infection (2009), 137:1548-1557
Y. T. H. P. VAN DUYNHOVEN, L. D. ISKEN, K. BORGEN, M. BESSELSE, K. SOETHOUDT, O. HAITSMA, B. MULDER, D. W. NOTERMANS, R. De JONGE, P. KOCK, W. VAN PELT, O. STENVERS and J. VAN STEENBERGEN
http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=6191028&fulltextType=RA&fileId=S0950268809002337
In 2006, in The Netherlands, an outbreak of Salmonella Typhimurium phage type 561 (STM DT7, corresponding to the rare DT7 in the international typing scheme) was detected, accumulating to over 200 cases. By telephone interviews, data were collected from all laboratory-confirmed cases. In addition, in August 2006, a case-control study was performed in a subset of cases. Environmental and microbiological investigation was performed on a suspected dairy farm. In the case-control study (51 cases, 105 matched controls), hard cheese purchased from a farm, specifically farm X, and from a market stall were found to be associated with infection. The dairy production room of farm X tested STM DT7-positive in August. However, it was only in November, after earlier unsuccessful attempts, that a low-level contamination was confirmed in the hard farmhouse cheese, triggering control measures. A timely and adequate response was hampered during this outbreak for several reasons. Measures for improvement in handling future similar incidents are discussed.
Risk factors for the occurrence of Escherichia coli virulence genes eae, stx1 and stx2 in wild bird populations
17.sep.09
Epidemiology and Infection (2009), 137:1574-1582
L. A. HUGHES, M. BENNETT, P. COFFEY, J. ELLIOTT, T. R. JONES, R. C. JONES, A. LAHUERTA-MARIN, K. McNIFFE, D. NORMAN, N. J. WILLIAMS and J. CHANTREY
http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=6191100&fulltextType=RA&fileId=S0950268809002507
Shiga toxin-producing Escherichia coli (STEC) can cause serious disease in human beings. Ruminants are considered to be the main reservoir of human STEC infections. However, STEC have also been isolated from other domestic animals, wild mammals and birds. We describe a cross-sectional study of wild birds in northern England to determine the prevalence of E. coli-containing genes that encode Shiga toxins (stx1 and stx2) and intimin (eae), important virulence determinants of STEC associated with human disease. Multivariable logistic regression analysis identified unique risk factors for the occurrence of each virulence gene in wild bird populations. The results of our study indicate that while wild birds are unlikely to be direct sources of STEC infections, they do represent a potential reservoir of virulence genes. This, coupled with their ability to act as long-distance vectors of STEC, means that wild birds have the potential to influence the spread and evolution of STEC.
Evaluation of Gram-positive rod surveillance for early anthrax detection
17.sep.09
Epidemiology and Infection (2009), 137:1623-1630
D. MLYNARSKI, T. RABATSKY-EHR, S. PETIT, K. PURVIANCE, P. A. MSHAR, E. M. BEGIER, D. G. JOHNSON and J. L. HADLER
http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=6191172&fulltextType=RA&fileId=S0950268809002581
Since 2003, Connecticut laboratories have reported Gram-positive rod (GPR) isolates detected within 32 h of inoculation from blood or cerebrospinal fluid. The objectives were to rapidly identify inhalational anthrax and unusual Clostridium spp. infections, and to establish round-the-clock laboratory reporting of potential indicators of bioterrorism. From 2003 to 2006, Connecticut's GPR surveillance system identified 1134 isolates, including 657 Bacillus spp. (none B. anthracis) and 241 Clostridium spp. Reporting completeness and timeliness improved to 93% and 92%, respectively. Baseline rates of Bacillus spp., Clostridium spp. and other GPR findings have been established and are stable. Thus far, no cases of anthrax and no unusual clusters of Clostridium spp. have been detected by the GPR surveillance system. This system would probably have confirmed the inhalational anthrax case in Pennsylvania in 2006 3 days sooner than traditional reporting. Using audits and ongoing evaluation, the system has evolved into a highly functional 24/7 laboratory telephone reporting system with almost complete reporting.
A tale of two parasites: the comparative epidemiology of cryptosporidiosis and giardiasis
17.sep.09
Epidemiology and Infection (2009), 137:1641-1650
S. J. SNEL, M. G. BAKER, V. KAMALESH, N. FRENCH and J. LEARMONTH
http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=6191076&fulltextType=RA&fileId=S0950268809002465
New Zealand has a higher reported incidence of cryptosporidiosis and giardiasis than most other developed countries. This study aimed to describe and compare the epidemiology of these infections in New Zealand, to better understand their impact on public health and to gain insight into their probable modes of transmission. We analysed cryptosporidiosis and giardiasis notification data for a 10-year period (1997–2006). Highest rates for both diseases were in Europeans, children aged 0–5 years, and those living in low-deprivation areas. Cryptosporidiosis distribution was consistent with mainly farm animal (zoonotic) reservoirs. There was a dose–response relationship with increasing grades of rurality, marked spring seasonality, and positive correlation with farm animal density. Giardiasis distribution was consistent with predominantly human (anthroponotic) reservoirs, with an important contribution from overseas travel. Further research should focus on methods to reduce transmission of Cryptosporidium in rural areas and on reducing anthroponotic transmission of Giardia.
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