Fw: [BITES-L] bites Aug. 4/10 -- II
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Subject: [BITES-L] bites Aug. 4/10 -- II
bites Aug. 4/10 -- II
Mystery Mexican-style restaurant chain 'A' source of Salmonella Hartford and Baildon; 155 sick across US since April
US: CDC investigation announcement: Multistate outbreaks of human Salmonella Hartford and Salmonella Baildon infections
There's no problems at Brandt meat plant except for the 23 sick from salmonella in headcheese and the undercooking
Smearing feces on toddler slide introduced crypto into pool in Wales; 106 sickened in 2009
UK: Swimming pools still closed
Always the bugs: Alexander the Great died from dirty water
Food safety is different from public health
Cooking for geeks book review
DENMARK: Salmonella in meat
Politics undermines public health, limiting FLORIDA food service inspections
WISCONSIN: Restaurant inspections to appear on county website
UNITED ARAB EMIRATES: Abu Dhabi to make food safety training and test mandatory for all food handlers
Killing of Campylobacter on contaminated plastic and wooden cutting boards by glycerol monocaprate (monocaprin)
US: USDA announces that National Farmers Market Directory totals 6,132 farmers markets in 2010
US: Merrick Pet Care recalls Texas Hold'ems 10 oz bag (item # 60016 lot 10127 best by May 6 2012) because of possible Salmonella health risk
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Mystery Mexican-style restaurant chain 'A' source of Salmonella Hartford and Baildon; 155 sick across US since April
04.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143515/10/08/04/mystery-mexican-style-restaurant-chain-%E2%80%98a%E2%80%99-source-salmonella-hartford-and-baild
On July 12, 2010, the U.S. Centers for Disease Control and research partners presented data and a press release that concluded nearly 1 out of every 25 restaurant-associated foodborne outbreaks with identified food sources between 1998 and 2008 could be traced back to contaminated salsa or guacamole, more than double the rate during the previous decade.
Today, CDC revealed there are two multistate outbreaks of Salmonella infections, each involving a different Salmonella serotype: Hartford and Baildon, and that the sick people have been showing up since April and the numbers peaked in June.
Salsa and guac must be on the CDC's mind because they've fingered "a Mexican-style fast food restaurant chain, Restaurant Chain A," as associated with some illnesses. And if it's been narrowed t a single chain restaurant, it's probably a supply issue; salsa safety begins with the ingredients, on the farm.
Among persons eating at Restaurant Chain A, no specific food item or ingredient was found to be associated with illness for either outbreak. The numbers of new cases for the Salmonella Hartford outbreak have declined substantially since a peak in early June 2010. The numbers of new cases for the Salmonella Baildon outbreak have declined substantially since a peak in late June 2010. The number of new cases of illness associated with these outbreak strains appears to have returned to baseline, indicating the outbreaks are not ongoing.
In both outbreaks, the FDA worked with CDC and state partners to conduct a traceback investigation. The tracebacks focused on produce that ill individuals reported eating and that had been implicated in previous outbreaks of salmonellosis. The extensive traceback effort was initiated to determine if a common source or supplier could be identified to help focus the epidemiologic investigations. No common food source was identified in either traceback. The FDA also sampled and tested produce items and did not find either outbreak strain. As with previous outbreaks in which contaminated produce may be the factor, produce tracebacks present substantial challenges because of the short shelf life of the product and the industry's comingling of product from multiple sources.
CDC stressed:
• There are over 2,500 serotypes of Salmonella.Hartford and Baildon are very rare serotypes of Salmonella.
• CDC used its Emergency Operation Center facilities and mobilized employee and student volunteers to conduct two large case-control studies within several weeks of each other. These studies involve calling thousands of U.S. residents to screen them for eligibility into the study and, once determined eligible, interviewing them about the foods they had eaten during a certain period. These studies are not possible unless people who are called agree to be interviewed. CDC thanks every person who participated in these telephone interviews
• The Mexican-style fast food Restaurant Chain A, as well as their food suppliers and distributors, were very cooperative in providing extensive information to public health officials as various leads were explored.
http://www.cdc.gov/media/pressrel/2010/r100712.htm?s_cid=mediarel_r100712
http://barfblog.foodsafety.ksu.edu/blog/143080/10/07/13/control-contamination-fresh-produce-guacamole-and-salsa-starts-farm
http://www.cdc.gov/salmonella/baildon-hartford/index.html
US: CDC investigation announcement: Multistate outbreaks of human Salmonella Hartford and Salmonella Baildon infections
04.aug.10
CDC
http://www.cdc.gov/salmonella/baildon-hartford/index.html
Outbreak Investigations
CDC is collaborating with public health officials in multiple states, the U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA/FSIS) to investigate two multistate outbreaks of Salmonella infections, each involving a different Salmonella serotype: Hartford and Baildon. Both of these Salmonella serotypes are rare, and ill persons in both outbreaks have a similar age and geographic distribution. Investigators are using DNA analysis of Salmonella bacteria obtained through diagnostic testing to identify cases of illness that may be part of these outbreaks.
Epidemiologic studies comparing foods eaten by ill and well persons were conducted for both of these multistate outbreaks. In each study, analysis indicates that eating at a Mexican-style fast food restaurant chain, Restaurant Chain A, is associated with some illnesses. Among persons eating at Restaurant Chain A, no specific food item or ingredient was found to be associated with illness for either outbreak. The numbers of new cases for the Salmonella Hartford outbreak have declined substantially since a peak in early June 2010. The numbers of new cases for the Salmonella Baildon outbreak have declined substantially since a peak in late June 2010. The number of new cases of illness associated with these outbreak strains appears to have returned to baseline, indicating the outbreaks are not ongoing.
In both outbreaks, the FDA worked with CDC and state partners to conduct a traceback investigation. The tracebacks focused on produce that ill individuals reported eating and that had been implicated in previous outbreaks of salmonellosis. The extensive traceback effort was initiated to determine if a common source or supplier could be identified to help focus the epidemiologic investigations. No common food source was identified in either traceback. The FDA also sampled and tested produce items and did not find either outbreak strain. As with previous outbreaks in which contaminated produce may be the factor, produce tracebacks present substantial challenges because of the short shelf life of the product and the industry's comingling of product from multiple sources.
A widely distributed contaminated food product might cause illnesses in a specific region and across the United States. Although neither outbreak appears to be ongoing, indicating no continued risk of infection from this source, CDC and its public health partners are continuing their efforts to identify the specific contaminated product or products that caused illness and will update the public on the progress of this investigation as information becomes available.
These outbreaks can be visually described with a chart showing the number of people who became ill each day. This chart is called an epidemic curve or epi curve. Some Salmonella illnesses associated with these outbreaks that occurred after July 19, 2010, might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 3 weeks. For more details, please see the Salmonella Outbreak Investigations: Timeline for Reporting Cases.
Salmonella Hartford Outbreak Investigation
As of 9:00 PM EDT on August 1, 2010, a total of 75 individuals infected with a matching strain of Salmonella Hartford have been reported from 15 states since April 1, 2010. The number of ill people identified in each state with this strain is as follows: CO (1), GA (1), IL (5), IN (11), KY (23), MA (2), MI (3), MT (1), NC (1), NH (1), NY (1), OH (19), PA (1), SC (1) and WI (4). Among those for whom information is available about when symptoms started, illnesses began between April 30, 2010 and July 18, 2010. Case-patients range in age from <1 to 80 years old, and the median age is 39 years. Fifty-seven percent of patients are female. Among the 47 patients with available hospitalization information, 15 (32 %) were hospitalized. No deaths have been reported.
During June 30 to July 9, 2010, CDC and public health officials in multiple states conducted an epidemiologic study by comparing foods eaten by 43 ill and 97 well persons. Analysis of this study indicates that eating at Mexican-style fast food Restaurant Chain A was associated with illness. Ill persons (60 %) were significantly more likely than well persons (21%) to report eating at Restaurant Chain A in the week before illness. Among persons eating at Restaurant Chain A, no specific food item or ingredient was found to be associated with illness based on an epidemiologic study comparing foods eaten by 24 ill and 28 well persons. Ill persons reported eating at 13 different locations of Restaurant Chain A in the week before becoming ill. A total of 4 locations were identified where more than one ill person reported eating in the week before becoming ill.
Salmonella Baildon Outbreak Investigation
As of 9:00 PM EDT on August 1, 2010, a total of 80 individuals infected with a matching strain of Salmonella Baildon have been reported from 15 states since May 1, 2010. The number of ill people identified in each state with this strain is as follows: CT (1), GA (1), IA (1), IL (20), IN (4), KY (5), MA (1), MI (4), MN (5), NJ (6), NY (2), OH (6), OR (1), WA (1) and WI (22). Among those for whom information is available about when symptoms started, illnesses began between May 11, 2010 and July 19, 2010. Case-patients range in age from 1 to 82 years old, and the median age is 47 years. Seventy-four percent of patients are female. Among the 68 patients with available hospitalization information, 27 (40 %) were hospitalized. No deaths have been reported.
During July 18 to 30, 2010, CDC and public health officials in multiple states conducted an epidemiologic study by comparing foods eaten by 52 ill and 125 well persons. Analysis of this study also indicates that eating at Mexican-style fast food Restaurant Chain A was associated with illness. Ill persons (65%) were significantly more likely than well persons (15%) to report eating a restaurant chain A in the week before illness. Among persons eating at Restaurant Chain A, no specific food item or ingredient was found to be associated with illness based on an epidemiologic study comparing foods eaten by 33 ill and 96 well persons. Ill persons reported eating at 22 different locations of Restaurant Chain A in the week before becoming ill. Three locations were identified where more than one ill person reported eating in the week before becoming ill. No common locations of Restaurant Chain A were reported by ill persons in both the Salmonella Baildon and Salmonella Hartford outbreaks.
Unique Features of These Outbreak Investigations
There are over 2,500 serotypes of Salmonella.Hartford and Baildon are very rare serotypes of Salmonella.
CDC used its Emergency Operation Center facilities and mobilized employee and student volunteers to conduct two large case-control studies within several weeks of each other. These studies involve calling thousands of U.S. residents to screen them for eligibility into the study and, once determined eligible, interviewing them about the foods they had eaten during a certain period. These studies are not possible unless people who are called agree to be interviewed.CDC thanks every person who participated in these telephone interviews.
The Mexican-style fast food Restaurant Chain A, as well as their food suppliers and distributors, were very cooperative in providing extensive information to public health officials as various leads were explored.
Clinical Features/Signs and Symptoms of Salmonella-related Illness
Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps 12–72 hours after infection. Infection is usually diagnosed by culture of a stool sample. The illness usually lasts 4 to 7 days. Although most people recover without treatment, severe infections can occur. Infants, elderly people, and those with weakened immune systems are more likely than others to develop severe illness. When severe infection occurs, Salmonella may spread from the intestines to the bloodstream and then to other body sites and can cause death unless the person is treated promptly with antibiotics. Read more on Salmonella here.
Advice to Consumers
At this time, consumers are not being advised to avoid eating any specific foods or to avoid eating at any specific restaurants.
If a food source is identified for these outbreaks and if there is evidence of continued risk of infection, public health officials will advise the public and take the necessary steps to avoid risk of additional illnesses.
There's no problems at Brandt meat plant except for the 23 sick from salmonella in headcheese and the undercooking
04.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143516/10/08/04/there%E2%80%99s-no-problems-brandt-meat-plant-except-23-sick-salmonella-headcheese-and-
Sarah Schmidt of Postmedia News writes tonight in a story that will appear across Canada tomorrow that federal meat inspectors didn't find any problems that needed fixing at a meat-processing plant in the months leading up to last week's massive recall of Brandt deli meats.
The Canadian Food Inspection Agency only identified sanitation issues, deficiencies in the company's environmental testing program and possible undercooking after public-health officials linked a salmonella outbreak linked to Brandt meat, Postmedia News has learned.
The July 31 national recall of all ready-to-eat meats manufactured by G. Brandt Meat Packers at its Mississauga, Ont., plant followed 23 confirmed cases of salmonella associated with Brandt headcheese by public-heath authorities in British Columbia and one case in Ontario. It was B.C. health officials — not the government meat inspector stationed at the plant — who first alerted CFIA brass to take a closer look at the plant.
As a result of the investigation launched on July 14, CFIA issued the first of nine corrective action reports, including one singling out how well the meat was cooked and related record-keeping.
The case raises questions about the state of Canada's meat inspection system two years after 22 Canadians died following the consumption of listeria-tainted Maple Leaf deli meats, also produced at a federally inspected plant.
In addition to finding salmonella in headcheese products manufactured at the Brandt plant, CFIA also found Listeria monocytogenes in the company's Ham Suelze.
Caroline Spivak, a spokeswoman for Brandt Meat Packers, emphasized there have been no positive salmonella product tests for any deli meats other than headcheese. See, it's just the headcheese, and if you eat that stuff, who knows what risks you are taking.
"There's always a CFIA inspector that tests the product, so the company stands by its product and is not in the habit of undercooking their food."
But they did. And got caught. Sorta.
http://www.montrealgazette.com/health/problems+found+Brandt+meat+plant+before+salmonella+outbreak+Inspectors/3359983/story.html#ixzz0vgJwuS1Z
http://www.barfblog.com/blog/143458/10/08/01/salmonella-headcheese-leads-plant-closure-%E2%80%93-3-weeks-later
Smearing feces on toddler slide introduced crypto into pool in Wales; 106 sickened in 2009
04.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143500/10/08/04/smearing-feces-toddler-slide-introduced-crypto-pool-wales-106-sickened-2009
An Aug. 2009 outbreak of cryptosporidium amongst children and adults who swam at the Merthyr Tydfil centre in Wales was caused by the smearing of feces on the toddler slide on Aug. 22, 2009.
Officials said it was important people with diarrhea did not go swimming.
A total of 45 cases of the illness were confirmed through laboratory testing and the pool was closed for three weeks following the confirmation of the outbreak. Over 100 people were estimated to have been sickened during the outbreak.
The report (which is available through the BBC story) also said
"Gaps and weaknesses in policies and operational procedures and non-adherence to procedures in relation to incidents such as fecal accidents are also likely to have contributed to spreading cryptosporidium contamination widely at the time."
http://www.bbc.co.uk/news/uk-wales-10866739
http://www.wales.nhs.uk/sitesplus/888/
UK: Swimming pools still closed
04.aug.10
Cumbernauld News
http://www.cumbernauld-news.co.uk/news/Swimming-pools-still-closed.6457492.jp
THE Tryst Sports Centre's pools were closed this week after leisure bosses from North Lanarkshire Council admitted traces of the cryptosporidium bug had been found.
No-one has been admitted to the pool for a week after five locals reported symptoms of diarrhoea.
When it emerged that all had been swimming in the Tryst, health officials from NHS Lanarkshire advised the council to shut the facility.
And shut it has stayed, after experts moved in to test for cryptosporidium - and found traces of the bug in the pools.
Always the bugs: Alexander the Great died from dirty water
04.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143514/10/08/04/always-bugs-alexander-great-died-dirty-water
Styx was a terrible band that I actually went to see in Toronto in 1979.
South Park has an episode where Cartman has to sing the entire Styx song, Come Sail Away, whenever he starts the song.
Alexander the Great (356–323 BC) was killed by a deadly bacterium found in the River Styx, rather than by a fever brought on by an all-night drinking binge in ancient Babylon, scientists believe.
The Sydney Morning Herald reports that researchers in the US.. have found a striking correlation between the symptoms he suffered before his death in 323BC, and the effects of the highly toxic bacterium.
Alexander fell ill during a party at the palace of Nebuchadnezzar II in Babylon, in modern Iraq. He complained of a ''sudden, sword-stabbing agony in the liver'' and had to be taken to bed where, over the next 12 days, he developed a high fever and excruciating pains in his joints.
His condition worsened, he fell into a coma, and is believed to have died on June 10 or 11, 323BC - just shy of his 33rd birthday. Historians have speculated that his death was brought about by the heavy drinking, typhoid, malaria, acute pancreatitis, West Nile fever or poisoning.
But experts who have reviewed the circumstances of his death believe instead that he may have been killed by calicheamicin, a dangerous compound produced by bacteria.
Antoinette Hayes, co-author of the Stanford University research paper and a toxicologist at Pfizer Research in the US., said,
''It is extremely toxic. It is a metabolite - one of hundreds produced by soil bacteria. It grows on limestone, and there's a lot of limestone in Greece.''
http://en.wikipedia.org/wiki/Alexander_the_Great
http://www.smh.com.au/world/alexanders-death-blamed-on-dirty-water-20100804-11fli.html
Food safety is different from public health
05.aug.10
Marketing Week
http://www.marketingweek.co.uk/opinion/food-safety-is-different-from-public-health/3016663.article
Julian Hunt, Director of Communications, Food and Drink Federation, writes that although your leader column on the future of the Food Standards Agency (MW 15 July) was overtaken slightly by events, it did contain some muddled thinking that I feel is worth addressing.
The FSA has focused on a number of areas since it was founded in 2000, but its primary role has always been ensuring food safety. As you said, the FSA has helped to create an environment in which public confidence in the food they eat has grown significantly and it's in our interests to ensure our regulator is able to maintain these high levels of trust in the safety of the products people buy.
In your piece, you seemed to confuse issues about food safety with the debate about public health. While they are not completely exclusive discussions, food safety is a very different beast to any policy discussions about nutrition and diet.
There is merit in putting issues relating to public health back to the Department of Health - so long as this leads to clearer and more consistent policy making, and unnecessary duplication of effort across Whitehall.
We are confident that Andrew Lansley's focus on the importance of developing a more coherent approach to public health will help improve the efficacy of Government in this area, while his Responsibility Deal will provide a clearer framework in which industry will be challenged to work in partnership with his department to deliver even more progress.
You also peddle the false line that industry spent £800m lobbying MEPs ahead of the labelling vote - a figure as inaccurate as much of your leader article content.
Cooking for geeks book review
31.jul.10
Dr. Dobb's
Mike Riley
http://www.drdobbs.com/blog/archives/2010/07/cooking_for_gee.html;jsessionid=JWQK3YQ1CJMRJQE1GHPCKH4ATMY32JVN?cid=RSSfeed_DDJ_ALL
While O'Reilly is known for their technical programming titles, they occasionally publish a book that's tangentially outside of their typical content sandbox. Some of these experiments turn out to be highly entertaining and informative surprises (such as John Graham-Cumming excellent Geek Atlas), while others don't quite hit the intended mark. Where does Jeff Potter's Cooking for Geeks land? Read on to find out.
The book's seven chapters and various passages carry the phraseology of the computer coder. The first three, Hello, Kitchen!, Initializing the Kitchen and Choosing Your Inputs: Flavors and Ingredients carry obvious connotations. The next three chapters on Time and Temperature: Cooking's Primary Variables, Air: Baking's Key Variable and Chapter 6's Playing with Chemicals delve more deeply into the science of how such variables affect the final editable product. Indeed, the bulk of the book could have been called "Food Science and You" given the fact that there are far more pages dedicated to the physical and chemical processes that play such crucial roles in the the art of cooking. The closing chapter, Fun with Hardware, focuses predominantly on the sous vide cooking technique (similar to slow cooking but with less temperature variance). The book is filled with photos and very helpful illustrations, some of which are pure programmer, such as a decision tree for "how to cook a pizza".
Interviews are interspersed throughout the chapters following educational topics ranging from caramelization to knife sharpening. Some of the interviewees are well-known tech luminaries who also enjoy cooking on the side (Nathan Myhrvold on modernist cuisine), while others are tech journalists (Xeni Jardin on cultural variety) and TV celebrities (Adam Savage on the fun of cooking eggs). The interviews I found most interesting were the scientists and academics like Doug Powell, Associate Professor at KSU's Department of Diagnostic Medicine and Pathobiology, who presented their conclusions based on objective scientific foundations (and a few colorful anecdotes, such as those posted on Dr. Powell's barfblog.com weblog), and with people like Jeff Varasano, a C++ programmer turned Pizzeria entrepreneur. The book concludes with an appendix on various food allergies, an afterword on reaffirming the book's purpose (i.e., why the author believes cooking and the geek go hand in hand), and a one page summary of kitchen tips.
DENMARK: Salmonella in meat
04.aug.10
Fodevarestyrelsen
http://translate.google.com/translate?sl=auto&tl=en&u=http://www.foedevarestyrelsen.dk/Foedevarer/F%C3%B8devareberedskab/Tilbagetr%C3%A6kning_af_f%C3%B8devarer/Tilbagetrukne_foedevarer/Arkiv_2010/Salmonella_i_koedvarer.htm
Which foods:
• Minced youngsters and pigs.
• Minced pork
Production Date 29-06-2010, 30-06-2010, 01-07-2010
Sold with:
Wholesale and catering companies in Denmark
Activities that call back:
Gert Nielsen A / S, Stamholmen 140 B, 2650 Hvidovre, Auto No. 2095
Reason:
There is analysis detected Salmonella in the batch
Risk:
If meat is unlikely not heat treated / cooked through, you may cause Salmonella infection.
Symptoms include diarrhea, nausea, abdominal pain, fever and vomiting.
Advice for consumers:
Delivering the goods back to the supplier
Politics undermines public health, limiting FLORIDA food service inspections
04.aug.10
St. Petersburg Times
http://www.tampabay.com/opinion/columns/politics-undermines-public-health-limiting-florida-food-service-inspections/1113108
Dr. Marc J. Yacht, who retired as director of the Pasco County Health Department in 2007, writes that most remaining Florida Health Department food service inspections ceased. Not transferred — but ended, under HB 5311, which was passed in the last legislative session and signed by Gov. Charlie Crist.
No provisions were made to transfer the inspectors or clarify how the inspections would continue. With a stroke of a pen, hospitals, nursing homes, child care facilities, group care homes, domestic violence centers and residential child care agencies would no longer have their food services inspected by Florida's Department of Health or possibly anyone else. Some of these facilities required health inspections to be licensed. No more. These facilities serve our most vulnerable populations, including the very young, hospital patients and people with disabilities. They had been inspected four times a year with follow-up inspections when necessary.
The restaurant inspection program was removed from the jurisdiction of Florida's Health Department in 1992. Inspections went from four required annual inspections and necessary followups to one or two inspections a year, putting Floridians and visitors at risk when dining. At least at that time there was a transfer of highly trained personal to two agencies that became responsible for those limited inspections. No such transfer has taken place under HB 5311.
According to the Center for Science in the Public Interest, an advocacy group in Washington, D.C., food-borne illnesses sickened hundreds of Floridians in 15 significant outbreaks since 1995. There are 286 hospitals and 671 nursing homes and a myriad of other facilities affected by the passage of HB 5311. Future significant outbreaks will define this legislation.
The suggestion by Department of Children and Families Secretary George Sheldon that his staff will take over the inspections should be questioned. Food service inspectors are highly skilled, typically with degrees in biology or chemistry, and after further extensive training are certified as inspectors. They need to understand food storage, recognize filthy conditions, identify foods improperly prepared or at inadequate temperatures. Inspectors throw provisions out when necessary to protect the public's health. Then there are specifications for equipment, proper cleaning, proper water temperatures and compliant facilities. All elements of the inspection must be carefully appraised as well as concerns for the folks that serve food.
It is impossible to throw someone into this inspection process without extensive training and proper education. The governor expects to fix this bill next year. What will happen in the interim?
Other aspects of the bill remove responsibilities for creating and writing environmental health and safety rules for public and private schools in concert with the Department of Education. It is not just the larger institutions affected by this bill; lost to inspections are flea markets, temporary events, festivals and the selling of foods prepared in the home for the public. Also, not clear is whether the Health Department will respond to sanitary nuisances.
Other aspects of this bill also do a disservice to Floridians. Although the political spin will play down the risks, history shows such promises were not kept when restaurant inspection responsibilities transferred from public health departments. The record shows lax inspections and food-borne illness outbreaks since 1995.
Responsible legislators who support public health and the appointment of public health professionals are needed to defend public health against shortsighted policy. This bill has embarrassed the governor and the Legislature.
Florida developed a health department that was the envy of other states when it separated from Health and Rehabilitative Services. Attacks on health department structure were defended by highly skilled public health executives who reported to Dr. James Howell. After his departure, a series of unqualified and inexperienced state health officers have been appointed politically and do not have a vision or understanding of the relationship of community health and environmental issues. The department was further weakened by top executives with limited public health training or experience being placed in charge of sophisticated departments. Blind loyalties to the governor's office and lack of expertise have not served the governor or the state of Florida well.
It is in this environment that our public health efforts in Florida have been undermined by poor legislation, stilled voices of public health professionals and a public who remains the victim of incompetent public health leadership. I am not optimistic that public health efforts will be strengthened without a number of preventable public health debacles.
WISCONSIN: Restaurant inspections to appear on county website
04.aug.10
Kenosha News
Joe Potente
http://www.kenoshanews.com/news/restaurant_inspections_to_appear_on_county_website_13991894.html
Those who dine at Kenosha-area restaurants will soon have access to a new tool to help them separate the cleaner eateries from the dirtier ones.
Starting in about three weeks, the Kenosha County Division of Health will post summaries of restaurant inspection reports on its website, officials said this week.
The reports — to be available at www.co.kenosha.wi.us/dhs/Divisions/Health/ — will list critical and non-critical risk factors identified for all of the county's licensed restaurants and retail food establishments, as they are inspected over the course of a year.
Supervisor Terry Rose, chairman of the County Board's Human Services Committee, said he asked the Health Department to look into posting the information on the Web after a recent newspaper editorial urged such a move.
"I think it's a good idea," Rose said. "Give the general public some information that they didn't otherwise have, and it maybe will affect their decision making.
"And, if there are some problem restaurants, they'll respond."
Said County Executive Jim Kreuser: "I think the more valid information we can get to the public, the better."
UNITED ARAB EMIRATES: Abu Dhabi to make food safety training and test mandatory for all food handlers
05.aug.10
Gulf News
Binsal Abdul Kader
http://gulfnews.com/news/gulf/uae/government/abu-dhabi-to-make-food-safety-training-and-test-mandatory-for-all-food-handlers-1.663993
Abu Dhabi -- Attending a food safety training programme and passing its exam is to be made mandatory for all food handling staff in the emirate within the next two years, the Abu Dhabi Food Control Authority (ADFCA) announced on Wednesday.
Only 37 per cent of food handlers who attended the programme have passed the exam so far, which was termed "tough" by many of them. At present the training and test are mandatory for only 40 to 60 per cent of staff at each of the existing food establishments.
The Emirates Food Safety Training (EFST) programme, the first government-led training programme of its kind in the Middle East, is based on the four essential pillars for safe food handling: cleaning, cooking safely, chilling safely and avoiding cross-contamination, said Mohammad Jalal Al Reyaysa, Director of Public Relations and Communication, ADFCA said.
It is implemented now in a phased and incremental manner, targeting all food handlers involved in the food chain: preparation, processing, cooking, packaging, storage, transportation, distribution, selling and service of food or donating food.
"It aims to provide food handlers with adequate knowledge and understanding of all aspects of food safety to ensure that food is handled safely in food businesses throughout the Emirate of Abu Dhabi," he said.
Test
* 39,960 food handlers in emirate
* 27,000 food handlers completed training
* 9,990 (37 per cent of those who attended) passed the exam
* 25 per cent of total handlers passed the exam
Multiple cultures
* Indians - 66 per cent
* Other Asians - 19 per cent
* Arab - 11 per cent
* Others - 4 per cent respectively
* More than 55 per cent of food handlers don't speak Arabic or English.
* 73 per cent of food handlers are below the age of 35
Source — ADFCA
Killing of Campylobacter on contaminated plastic and wooden cutting boards by glycerol monocaprate (monocaprin)
04.aug.10
Letters in Applied Microbiology
H. Thormar and H. Hilmarsson
http://www3.interscience.wiley.com/journal/123577880/abstract
ABSTRACT
Aims: Contamination in the kitchen with foodborne bacteria is a risk factor in human exposure to these pathogens, an important route being transfer of bacteria from contaminated cutting boards and other surfaces to humans. The aim of this study was to test microbicidal emulsions of glycerol monocaprate (monocaprin) against Campylobacter on contaminated cutting boards.
Methods and Results: Plastic and wooden cutting boards, soiled with meat juice heavily contaminated with Campylobacter, were treated for 2 min with emulsions of monocaprin (MC) made in water or in buffer at low pH. Viable Campylobacter counts were reduced below the detectable level on plastic board surfaces after treatment with MC emulsions with or without 1·25% washing-up liquids (WUL). The counts were also greatly reduced on wooden boards (P < 0·05).
Conclusions: Monocaprin emulsions and mixtures of MC emulsions and WUL may be useful as sanitizers/disinfectants in kitchens and in other food preparing and processing facilities.
Significance and Impact of the Study: Cleaning with MC emulsions with or without WUL may reduce the risk of human exposure to Campylobacter.
US: USDA announces that National Farmers Market Directory totals 6,132 farmers markets in 2010
04.aug.10
USDA
WASHINGTON -- The U.S. Department of Agriculture today announced that the 2010 National Farmers Market Directory lists 6,132 operational farmers markets, representing 16 percent growth over 2009 when the agency reported 5,274. The 2010 National Farmers Market Directory results are being released as part of National Farmers Market Week declared by Agriculture Secretary Tom Vilsack between Aug. 1-7, 2010.
"Seeing such continued strong growth in the number of U.S. farmers markets indicates that regional food systems can provide great economic, social and health benefits to communities across the country," said Vilsack. "Farmers markets provide fresh, local products to communities across the country while offering economic opportunities for many producers of all sizes."
See the chart on numbers of farmers markets 1994-2010.
Other findings from the 2010 USDA National Farmers Market Directory include:
STATE STATISTICS
• Top 10 states with the most farmers markets: California (580), New York (461), Illinois (286), Michigan (271), Iowa (229), Massachusetts (227), Ohio (213), Wisconsin (204), Pennsylvania (203) and North Carolina (182); and
• Top 10 states, by percentage, with market growth from 2009-2010: Missouri (77), Minnesota (61), Idaho (60), Michigan (60), Indiana (47), South Dakota (46), Arkansas (41), Washington (37), Ohio (36) and Oklahoma (31).
OFF SEASON OPERATIONS
• 886 farmers markets are open for operation in the off-season (between November-March); and
• Off-season farmers markets operate in 47 states and the District of Columbia.
The USDA National Farmers Market Directory can be found at http://apps.ams.usda.gov/FarmersMarkets. Farmers markets can be searched by state, county, zip code and participation in federal nutrition assistance programs.
Results from the USDA National Farmers Market Directory are based on voluntary reporting from farmers market managers. In 2010, USDA collected electronic reporting for the first time; USDA has been tallying farmers markets since 1994.
US: Merrick Pet Care recalls Texas Hold'ems 10 oz bag (item # 60016 lot 10127 best by May 6 2012) because of possible Salmonella health risk
03.aug.10
FDA
http://www.fda.gov/Safety/Recalls/ucm221198.htm
Company Contact:
Customer Inquiries:
800-664-7387
FOR IMMEDIATE RELEASE -- Merrick Pet Care, Inc. of Amarillo, Texas is extending its July 2,2010 recall of 10 oz "Beef Filet Squares for Dogs (Texas Hold'Ems)" pet treat (ITEM # 60016 LOT # 10084TL7 BEST BY MARCH 24, 2012) to also include 83 cases of "Texas Hold'ems" (ITEM # 60016 LOT # 10127 BEST BY MAY 6, 2012) because they have the potential to be contaminated with Salmonella. Salmonella can affect animals and there is risk to humans from handling contaminated pet products. People handling the treats can become infected with Salmonella, especially if they have not thoroughly washed their hands after having contact with the chews or any surfaces exposed to these products. Consumers should dispose of these products in a safe manner by securing them in a covered trash receptacle. 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. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation, and urinary tract symptoms. Consumers exhibiting these signs after having contact with this product should contact their healthcare providers immediately. Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian immediately. The Beef Filet Squares (Texas Hold 'Ems) were shipped to distributors and retailers throughout the US. These individuals have been notified and have activated their recall procedures. The treats are sold in 1Ooz plastic bags marked with "Lot # 10127 Best By May 6, 2012" on the top of the bag and on a sticker applied to the bottom. No illnesses have been reported to date for either lot of product. A sample tested positive for Salmonella. Consumers who have purchased 10 ounce packages of"Texas Hold'ems" are urged to return the unused portion to the place of purchase for a full refund. Consumers with questions may contact the company at 1-800-664-7387 M-F 8:00 - 5:00 CDT.
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posted by Tom Karst @ 11:16 PM
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