Fw: [BITES-L] bites Aug. 14/10

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From: Doug Powell <dpowell@KSU.EDU>

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Date: Sat, 14 Aug 2010 17:25:17 -0500

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Subject: [BITES-L] bites Aug. 14/10

bites Aug. 14/10

Food handler at Siler City, NC Burger King diagnosed with hep A

Dirty dining VEGAS style: Souper Salad

Industry speaks: Restaurant letter grades are misleading

Stars for food safety ratings in Windsor, Ontario

Do you feel lucky? Some food good long past expiration date

US: Small farms win protections in Senate food-safety bill

IOWA: Statement of Egg Safety Center on egg recall by Wright County Egg

US: Recall news

Plague in SASKATCHEWAN

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Food handler at Siler City, NC Burger King diagnosed with hep A
14.aug.10
barfblog
Ben Chapman
http://barfblog.com/blog/143638/10/08/14/food-handler-siler-city-nc-burger-king-diagnosed-hep
Line-ups for post hepatatis A IgG shots are expected at Siler City, NC Burger King this weekend after a food handler who worked on August 2 and 3rd has tested positive for the virus.
The Chatham County Public Health Department issued a statement late Friday urging patrons of the restaurant, at 1712 E. 11th St., to be vaccinated for hepatitis A.
Immunizations will be offered for free at the health department, at 1000 S. 10th Ave., Sunday from noon to 5 p.m. and Monday and Tuesday between 8:30 a.m. and 6:30 p.m.
The vaccine can prevent infection up to 14 days after exposure, so those who ate at the Burger King should get an injection by Aug. 17, the health department said.
If I was running a food business, hep A would scare me the most. It often turns out like this: no illnesses linked to the food handler yet (and maybe the individual is the best handwasher out there) but there will still be hundreds of people lining up resulting in pretty bad PR.
Here's an old food safety infosheet detailing a hep A outbreak at a McDonalds in Illinois last year.

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Dirty dining VEGAS style: Souper Salad
13.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143645/10/08/14/dirty-dining-vegas-style-souper-salad
This is the way to handle a bad restaurant inspection, especially with the television cameras rolling: take responsibility, fix things, and no whining.
KTNV reports the Souper Salad was issued with 29 demerits by the Southern Nevada Health District, primarily related to a salad bar that wasn't keeping foods at the proper temperature.
When Contact 13 stopped at the restaurant, Souper Salad was right in the middle of a re-inspection. The manager, Jeff Brooks, took time to explain to us his concerns about the restaurant's C grade. "It was definitely a concern and that's why we took care of the steps as needed."
He says he had all the food at the salad bar thrown out, and that the salad bar was adjusted to the appropriate temperature. And in the end, Brooks says he stands by the quality of his restaurant. "Unfortunately sometimes these things happen. I do care about the type of food, the temperatures of the foods I feed to the public. I'm not one of these managers that doesn't care about it."
We spoke with the Health District, which confirms, the restaurant was re-inspected. Souper Salad made the necessary changes to go from 29 demerits down to only 4, enough for an A grade. Looking into their history, this was actually their first C grade in 3 years.
http://www.ktnv.com/Global/story.asp?S=12966065

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Industry speaks: Restaurant letter grades are misleading
13.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143648/10/08/14/industry-speaks-restaurant-letter-grades-are-misleading
Rich Stytzer, state board member and immediate past president of the Westchester/Rockland Chapter of the New York Restaurant Association and vice president of Antun's of Westchester Catering in Elmsford made the following points in Westfair Online. My comments follow.
"The New York State Restaurant Association (NYSRA) and its members believe food safety is of the utmost importance and take steps every day to educate members and workers about proper food handling techniques. NYSRA holds ServSafe training classes throughout the state to educate members, offers products and materials to train employees and has even lobbied in favor of mandatory foodhandler certifications to better protect its members, the industry and the customers."
ServSafe is nice but does it really work? Is it as effective as those signs that say, 'Employees Must Wash Hands?' And if the industry wanted mandatory foodhandler certifications, it would already exist – for everyone, not just a manager.
"NYSRA's concerns about this letter-grading legislation lie with the assumption that letter grades are associated with improved compliance by restaurants and will lead to a decline in foodborne illness."
Those assumptions are full of holes. That's why I argue restaurant inspection disclosure is really about improving the microbial food safety culture and awareness among patrons and staff. Citizens also have a right to information collected through the tax dollars.
"NYSRA believes educating operators, rather than fining or publicly humiliating them, is a better course of action."
How, where and when will this 'better education' happen?
"The idea of using letter grades for restaurant inspections is not widely accepted as a means to improve cleanliness or as an inspection method at all. In 1993, the Food and Drug Administration removed scoring from the model food code citing problems with the system."
No one said letter grades is an inspection method, and if they did, they were wrong. Grades are a tool to promote food safety issues and awareness.
"As recently as 2008, the FDA was asking for research to evaluate and assess scoring methodologies. The national trend among the majority of public health professionals generally has been to avoid the use of scores or grades, which are considered to be misleading and inaccurate."
We've been doing the research. Got a reference for that statement about the majority of public health types, or are you just speaking on their behalf?
"In a 2004 study published by the Centers for Disease Control and Prevention, it was concluded after studying more than 167,000 restaurant inspection reports, that there was no difference in average letter grades given to restaurants experiencing outbreaks compared to those that were not."
Like any study, there were limitations. Restaurant inspection disclosure is about enhancing the food safety conversation throughout the public and with food service staff. Our own research (in press) has found embarrassment to be a powerful motivator among restaurant managers.
For those still wondering, here's a review paper discussing the pros and cons of disclosure systems.
Filion, K. and Powell, D.A. 2009. The use of restaurant inspection disclosure systems as a means of communicating food safety information. Journal of Foodservice 20: 287-297.
Abstract

The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year. Up to 70% of these illnesses are estimated to be linked to food prepared at foodservice establishments. Consumer confidence in the safety of food prepared in restaurants is fragile, varying significantly from year to year, with many consumers attributing foodborne illness to foodservice. One of the key drivers of restaurant choice is consumer perception of the hygiene of a restaurant. Restaurant hygiene information is something consumers desire, and when available, may use to make dining decisions.
http://www.westfaironline.com/component/zine/article/8327-restaurant-letter-grades-are-misleading.html
http://barfblog.foodsafety.ksu.edu/blog/143137/10/07/16/will-restaurant-grades-new-york-mean-fewer-people-barfing

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Stars for food safety ratings in Windsor, Ontario
13.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143647/10/08/14/stars-food-safety-ratings-windsor-ontario
Are stars better than grades or numbers or colors or smiley faces when posting the results of restaurant inspections?
That research has yet to be done, but Windsor (that's in Ontario, Canada)
Dr. Allen Heimann, the medical officer of health, writes in the ironically named newspaper, the Windsor Star, that a five-star rating system was adopted last year and is intended to be representative of how closely food premises owners/operators follow food safety standards.
The results of this new program have been overwhelmingly positive. More than 95 per cent of food premises have either four or five stars.
If you don't see a star sign posted, ask to see it. If it's unavailable, you can choose to either purchase your food without knowing the rating, or search for the rating online first.
In fall 2010, the second phase of the SFC program will be in effect with the new website, which will allow you to search from home for any food premises and have instant access to its star rating and an inspection report.
Each report will list the concerns a health inspector had during their inspection, as well as an explanation of each.
Visit the SFC website at http://www.safefoodcounts.ca.
http://www.windsorstar.com/health/Stars+show+food+safety+rating/3392592/story.html

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Do you feel lucky? Some food good long past expiration date
13.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143646/10/08/14/do-you-feel-lucky-some-food-good-long-past-expiration-date
A new survey sponsored by ShelfLifeAdvice.com, a food storage reference website that estimates U.S. consumers unnecessarily discard billions of dollars of food a year, found that three in four U.S. consumers believe certain foods are unsafe to eat after the date on the packaging has passed.
But, according to Andy Miller of msnbc.com, experts say that if most foods are stored properly, they can be safe for days after the 'use by' date.
Ira Allen, a Food and Drug Administration spokesman, said the food date does not equate to safety, adding,
"If something is past its date, and stored properly, often it's OK."
Michael Doyle, director of the University of Georgia's Center for Food Safety, said foods that can last far beyond an expiration date with proper storage include flour, sugar, rice and cake mixes, adding.
"There's no reason that dry goods wouldn't be safe except if it becomes wet.''
http://www.msnbc.msn.com/id/38582178/ns/health-food_safety

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US: Small farms win protections in Senate food-safety bill
13.aug.10
Des Moines Register
Philip Brasher
http://blogs.desmoinesregister.com/dmr/index.php/2010/08/13/small-farms-win-protections-in-senate-food-safety-bill/
The compromise food-safety bill that Senate leaders released this week includes some protections from new regulations for small farms and processors. That should make it easier it easier to get the bill out of the Senate, but the final bill will have to be worked out with the House, which passed a version strongly opposed by advocates for small operations.
The Senate is also expected to consider an amendment by Sen. Jon Tester, D-Mont., that would exempt the smallest food processors from having to implement plans for preventing contamination of their products, according to the National Sustainable Agriculture Coalition. Small farms would be exempted from produce-safety standards that the Food and Drug Administration would develop.
According to the sustainable ag coalition, the key changes that have been made to the latest version of the Senate bill include an amendment that requires the FDA to take some steps to minimize the impact of the prevention plans and produce standards on small operations and prohibits the agencies from requiring farms and processors to hire consultants to help them comply with the rules. Another provision would soften food-tracing and recordkeeping requirements on small operations. The bill also would include training grants for farmers, processors and wholesalers.
The bill would cost an estimated $1.6 billion over five years.

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IOWA: Statement of Egg Safety Center on egg recall by Wright County Egg
13.aug.10
Egg Safety Center
http://www.prnewswire.com/news-releases/statement-of-egg-safety-center-on-egg-recall-by-wright-county-egg-100665494.html
ALPHARETTA, Ga. -- Wright County Egg of Galt, Iowa, is voluntarily recalling specific Julian dates of shell eggs produced by their farms because they have the potential to be contaminated with Salmonella, a food-borne bacteria. The company is making this voluntary recall of products because testing at the company's farm showed some of the eggs may contain the bacteria.
Consumers should return the eggs in the original carton to the store where they were purchased for a full refund. Eggs affected by this recall were distributed to food wholesalers, distribution centers and foodservice companies in California, Illinois, Missouri, Colorado, Nebraska, Minnesota, Wisconsin and Iowa. These companies distribute nationwide.
Eggs are packaged under the following brand names: Lucerne, Albertson, Mountain Dairy, Ralph's, Boomsma's, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps. Eggs are packed in varying sizes of cartons (6-egg cartons, dozen egg cartons, 18-egg cartons) with Julian dates ranging from 136 to 225 and plant numbers 1026, 1413 and 1946. Dates and codes can be found stamped on the end of the egg carton. The plant number begins with the letter P and then the number. The Julian date follows the plant number, for example: P-1946 223.
Consumers are reminded that properly storing, handling and cooking eggs should help prevent food-borne illness. The Egg Safety Center and the Food and Drug Administration recommend that eggs should be fully cooked until both the yolks and the whites are firm, and consumers should not eat foods that may contain raw or undercooked eggs. For more information on proper handling and preparation of eggs and answers to other frequently asked questions, visit www.eggsafety.org.
The chance of an egg containing Salmonella Enteritidis is rare in the United States. Several years ago, it was estimated that 1 in 20,000 eggs might have been contaminated, which meant most consumers probably wouldn't come in contact with such an egg but 1 time in 84 years. Since that time most U.S. egg farmers have been employing tougher food safety measures to help protect against food-borne illness. Chief among these methods are modern, sanitary housing systems; stringent rodent control and bio-security controls; inoculation against Salmonella Enteritidis; cleaning and sanitization of poultry houses and farms; and testing.
About the Egg Safety Center
The Egg Safety Center provides scientifically accurate information on food safety issues related to eggs. We work with egg producers to provide them with the most up to date information available and are dedicated to educating consumers on proper food handling to reduce the incidence of food-borne illness. For more information on egg safety visit www.eggsafety.org.

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US: Recall news
13.aug.10
Associated Press
http://www.google.com/hostednews/ap/article/ALeqM5hHCGj0yxFA6eDknOtLttZKKyG1OQD9HIT8S80
The following recall has been announced:
_ All lots of 10-ounce "Beef Filet Squares" for dogs and "Texas Hold'ems" pet treats made by Merrick Pet Care Inc. of Amarillo, Texas, because they may be contaminated with salmonella. People handling the treats can become infected with salmonella, especially if they have not thoroughly washed their hands after having contact.
Healthy people infected with salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Pets with salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever and vomiting.
Consumers with questions can contact the company at 800-664-7387 Monday through Friday 9 a.m. to 6 p.m. EDT.

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Plague in SASKATCHEWAN
13.aug.10
Worms and Germs Blog
Scott Weese
http://www.wormsandgermsblog.com/2010/08/articles/animals/other-animals/plague-in-saskatchewan/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+WormsAndGermsBlog+%28Worms+and+Germs+Blog%29
Plague has been identified in a dead prairie dog in Grasslands National Park in Saskatchewan, Canada. This disease, caused by the bacterium Yersinia pestis, circulates in small wild mammals in some regions, and is spread by fleas. While plague is endemic in some parts of North America, it's very rare in Canada. (The last reported human case was in 1939).
Prairie dogs are highly susceptible to plague and the most likely problem with identification of plague in prairie dogs in that park is the impact on prairie dogs. Outbreaks of plague in prairie dogs can be devastating, virtually wiping out colonies.
* Plague can be transmitted to people, but the risk here is quite low. For people to become infected, they have to be bitten by a flea that was infected by biting an infected prairie dog (or other animal). The risk of exposure to a flea infected by wildlife is pretty low if people aren't crawling around prairie dog holes and take some basic precautions.
* The risk to pets is similarly low. Cats are more susceptible to plague but have to be exposed from a flea, or more commonly, from ingesting infected wildlife. There presumably aren't too many pet cats in that national park and the risk of exposure is probably limited. Dogs are rather resistant to plague, but they are probably at increased risk of exposure in a situation like this because they are more likely to be taken into areas where infected animals and fleas may be present.
The greatest public health and domestic pet concern would be if plague spread beyond prairie dogs and into other small mammal populations that live closer to people or that have more contact with pets. The likelihood of this becoming a major problem is pretty low, but it's a serious disease and this situation certainly needs to be monitored.
In response to this case, park personnel are monitoring prairie dog colonies to look for more cases. They are presumably also keeping a close eye out for any other unexpected deaths of small mammals. Park officials have recommended that people stay away from prairie dog colonies, tuck their pants into their socks (to keep out fleas) and use insect repellent on their shoes. They have also closed some areas to domestic pets.

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