Fw: [BITES-L] bites Sep. 9/10
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From: Doug Powell <dpowell@KSU.EDU>
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Date: Thu, 9 Sep 2010 10:16:08 -0500
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ReplyTo: Doug Powell <dpowell@KSU.EDU>
Subject: [BITES-L] bites Sep. 9/10
bites Sep. 9/10
Bad food safety reporting I. Would your home kitchen fail a food safety inspection? Mine would
Bad food safety reporting II: inconsistent and uncertain edition
Bad food safety reporting III: tips for a pathogen-free kitchen
People still sick in ONTARIO from E. coli O157:H7 but no details; more beef recalled
Heston still don't know noro but praised for TV show
Haze strikes MINN. raw-milk producer in court
Dancing to attract women
IOWA: Grassley seeks answers to USDA's role at egg farms
Cow urine irritates eyes of 50; dairy pavilion closed at AUSTRALIAN fair
Eyes of cattle may become new windows to detect mad cow disease
Questioning the safety of certain 'healthful' plant-based antioxidants
NEW YORK: Consumer alert – improperly pasteurized milk
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Bad food safety reporting I. Would your home kitchen fail a food safety inspection? Mine would
09.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144024/10/09/09/bad-food-safety-reporting-i-would-your-home-kitchen-fail-food-safety-inspection
There has been a proliferation of terrible food safety reporting, especially nonsensical stories targeting the home as the overall number 1 super-duper source of foodborne illness.
The most recent round started with a study published in the U.S. Centers for Disease Control weekly report on Sept. 3, 2010, by the folks in Los Angeles who popularized letter grades for displaying the results of restaurant inspections. This time they used the same criteria to grade home kitchens, and concluded "at least one in seven home kitchens would flunk the kind of health inspection commonly administered to restaurants."
So what? Based on the way the study was done, my kitchen would fail.
The problem with many of the results garnered from the LA study is that home kitchens where food is prepared for a few family members and friends are not restaurants where food is prepared daily for thousands of strangers: the risk is amplified, and so are the required precautions.
The results are based not on actual inspections, but an Internet quiz taken by about 13,000 adults. So it's the same self-reported nonsense, and only by people who surf the Intertubes, and could be bothered to take the quiz.
Direct video observation is a far more reliable indicator of human behavior in the kitchen, and yes, people make mistakes all the time, especially me.
But how those mistakes are defined can really mess up the results; food safety is not simple, so basing scores on answers to 45 questions could be erroneous and magnify the error rate.
I went through the survey and spotted some possibly problematic questions, depending on how the answers were scored and weighted (that information is apparently not available to mere mortals).
Q. I cook meat thoroughly until the juices are clear, not bloody.
I cook meat until it reaches the safe temperature endpoint as verified by a tip-sensitive digital thermometer. Color is a lousy indicator of meat food safety. Do I lose points?
Q. I defrost frozen foods by either storing them inside the refrigerator, under cold running water, using a microwave oven, or during the cooking process.
I would never defrost under cold running water because that is a microbial cross-contamination disaster and is not recommended by the federal government. Do I lose points?
Q. I check to make sure that there are no foreign objects such as glass, hair, etc., in my food.
I pay attention. I don't specifically check for glass or hair using my special glass and hair goggles. Do I lose points?
Q. I thoroughly rinse my fruits and vegetables before cooking or eating them.
Depends. If it's pre-washed bagged salad, I do not rewash because scientists have said the re-washing process is more likely to cross-contaminate the greens with whatever crap was previously in my sink. The paper is in Food Protection Trends and available here. Do I lose points?
Q. I always have soap and paper towels available for hand washing.
At home I use tea towels and go through a couple a day, ensuring they are routinely washed and cleaned. Do I lose points?
Q. I remove all jewelry from my hands and maintain my fingernails trimmed before I prepare foods.
No. I'm not a sandwich artist making subs for thousands. I'm preparing food for my family. Do I lose points?
The authors conclude, "Use of interactive, online learning tools such as the Food Safety Quiz can be used to promote home food safety in the community" but provide no evidence to support this claim, and state in the next sentence, "further research is needed to evaluate and improve the program content and to assess its effect on changing food handling and preparation practices in the home kitchen."
The study was crap. Worse, blaming people is a lousy motivator for behavior change, if that was indeed the goal.
The Associated Press, and every other story about the study stated, "experts believe the bulk of food poisonings are unreported illnesses from food prepared at home."
Experts believe foodborne illness has multiple causes from multiple sources. Casey Jacob and I tried to contribute to the public conversation about foodborne illness, where it happens and who's to blame, with the appropriately titled paper, Where Does Foodborne Illness Happen—in the Home, at Foodservice, or Elsewhere—and Does It Matter? in the journal, Foodborne Pathogens and Disease. The paper has been published online ahead of print. We conclude, While some occurrences of foodborne illness result from unsafe practices during final preparation or serving at the site where food was consumed, others are consequences of receiving contaminated food from a supplier, or both. Data gathered on instances of contamination that lead to illness make greater contributions to the development of programs that reduce the risk of foodborne illnesses, than data or assumptions that describe locations where contaminated food is consumed. The abstract is below
Foodservice professionals, politicians, and the media are often cited making claims as to which locations most often expose consumers to foodborne pathogens. Many times, it is implied that most foodborne illnesses originate from food consumed where dishes are prepared to order, such as restaurants or in private homes. The manner in which the question is posed and answered frequently reveals a speculative bias that either favors homemade or foodservice meals as the most common source of foodborne pathogens. Many answers have little or no scientific grounding, while others use data compiled by passive surveillance systems. Current surveillance systems focus on the place where food is consumed rather than the point where food is contaminated. Rather than focusing on the location of consumption—and blaming consumers and others—analysis of the steps leading to foodborne illness should center on the causes of contamination in a complex farm-to-fork food safety system.
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5934a2.htm
http://bit.ly/aMyIdw
http://www.google.com/hostednews/ap/article/ALeqM5illoKAlC0xiU3W_5OfPVsY5iOclgD9HVU9KG2
http://www.perishablepundit.com/PunditImages/fresh-cut-greens-handling.pdf
Bad food safety reporting II: inconsistent and uncertain edition
09.sep.10
barfblog
Doug Powell
http://barfblog.foodsafety.ksu.edu/blog/144026/10/09/09/bad-food-safety-reporting-ii-inconsistent-and-uncertain-edition
NSF International issued the results of a survey involving 1,000 Americans that found consumers were inconsistent and uncertain about some food safety practices in the home.
That's because food safety advice is inconsistent and uncertain. That's normal. Food safety isn't simple.
But this particular press release is inconsistent and uncertain within the press release.
The press release trumpeting the results states:
• Most Rewash Pre-Packaged Foods: Over half (60%) of consumers surveyed always re-wash pre-packaged fruits and vegetables (such as ready-to-eat salads), but it's not necessary. Prepackage produce that is labeled as prewashed in a sealed container does not need to be rewashed.
The same press release subsequently states:
* Rewash Pre-packaged Foods: Consumers should always rewash pre-packaged produce that is in an open package or does not specifically state it is prewashed. Rewashing all pre-packaged produce is an additional precaution consumers can take to reduce the likelihood of consuming food contaminated with harmful bacteria.
Scientists have said the re-washing process is more likely to cross-contaminate the pre-washed greens with whatever crap was previously in a sink. The paper is in Food Protection Trends and available here.
The NSF study about inconsistent and incertain practices also contains a couple of other nosestretchers.
* Consumers Can Get Lazy When it Comes to Safe Hand Washing Practices: While 90% of consumers wash their hands after handling raw meat or poultry, a fifth (20%) of consumers aren't using warm water and soap – which is considered the most effective combination when it comes to reducing exposure to bacteria that causes foodborne illness. Warm water may be helpful in removing grease and grime, it's unnecessary for removing dangerous microorganisms. And 10 seconds is microbiologically sufficient.
"For example, consumers are taking great caution in the initial food preparation stages, as 78% of respondents knew the right way to defrost meat and poultry safely (such as defrosting in a refrigerator), but only 20% of them bother to use a meat thermometer to ensure food is properly cooked."
Self-reported surveys of food safety practices are meaningless. Nowhere near 20 per cent of Americans use thermometers; it's less than 1 per cent.
http://www.prnewswire.com/news-releases/nsf-international-survey-finds-us-consumers-practice-inconsistent-food-safety-behaviors-102379244.html
http://www.perishablepundit.com/PunditImages/fresh-cut-greens-handling.pdf
Bad food safety reporting III: tips for a pathogen-free kitchen
09.sep.10
barfblog
Doug Powell
http://barfblog.foodsafety.ksu.edu/blog/144027/10/09/09/bad-food-safety-reporting-iii-tips-pathogen-free-kitchen
A story that is ostensibly about tips to reduce foodborne illness in the home becomes a mish-mash of federal legislation, local is better, and stuff that is just plain wrong.
And it's from the New York Times.
Some of the lowlights:
Wash all produce: Even if you are going to peel a cucumber or melon, give it a good scrub so you don't transfer bacteria from the knife or peeler to the part you are going to eat. Most important, wash all lettuce, even if it comes in a bag that says triple washed.
Scientists have said the re-washing process is more likely to cross-contaminate the pre-washed greens with whatever crap was previously in a sink. The paper is in Food Protection Trends and available here.
Learn to love well done: Cooking thoroughly is the best way to eliminate harmful bacteria from meats and poultry. For a list of temperatures for various foods, check the Web site Foodsafety.gov, and don't rely on your eye alone. Pick up an inexpensive meat thermometer (no need for the expensive digital models) next time you are in the grocery store.
It doesn't have to be well-done, just cooked to the proper temperature. A digital thermometer is easier to read. And the key is to use a tip-sensitive thermometer.
Understand organic: Organic doesn't necessarily mean safer (but) … there is something reassuring about buying from a small organic farmer at a local stand or farmers' market, even if it does cost more.
No, it is not more reassuring. Show me the data.
A separate Times story, a so-called Recipe for Health for Orange Chicken With Vegetables calls for "1 pound skinless, boneless chicken breast, preferably from a small producer of free-range chickens, cut into 1/4-inch thick by 1-inch long pieces." No reason why, other than some food porn preference; no mention of salmonella and cross contamination; no mention of temping final product with a tip-sensitive thermometer.
http://barfblog.foodsafety.ksu.edu/blog/138935/09/10/12/consumer-groups-industry-lots-others-misuse-food-safety-data-political-gain
http://www.nytimes.com/2010/09/04/health/04patient.html?_r=2
http://www.perishablepundit.com/PunditImages/fresh-cut-greens-handling.pdf
http://www.nytimes.com/2010/09/08/health/nutrition/08recipehealth.html?_r=1&partner=rss&emc=rss
People still sick in ONTARIO from E. coli O157:H7 but no details; more beef recalled
09.sep.10
barfblog
Doug Powell
http://barfblog.foodsafety.ksu.edu/blog/144022/10/09/09/people-still-sick-ontario-e-coli-o157h7-no-details-more-beef-recalled
Supposed health types in Canada still won't reveal how many people are sick in Ontario (that's in Canada), as part of an E. coli O157:H7 outbreak. Useful information like geographic location, date of onset and other public health basics that may limit additional illnesses is being withheld. The Canadian Food Inspection Agency will only say it "is aware of an E. coli O157:H7 illness outbreak in Ontario."
Is this part of a new CFIA Say Nothing policy?
Last night, CFIA did tell the public not to eat Leadbetters Cowboy Beef Burgers, sold frozen in 2.27 Kg (5 lb) cartons containing 20 X 113.5gr (4oz) burgers bearing the UPC 8 73587 00003 5 and code 20169.
http://www.barfblog.com/blog/143911/10/09/02/beef-recalled-ontario-retailer-people-sick-e-coli-o157
http://www.inspection.gc.ca/english/corpaffr/recarapp/2010/20100908e.shtml
Heston still don't know noro but praised for TV show
09.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144023/10/09/09/heston-still-don%E2%80%99t-know-noro-praised-tv-show
Norovirus denier Heston Blumenthal was praised by the Sydney Morning Herald for his television show, Heston's Feasts, and his scientific approach to food prep, including exploding duck and edible eyeball.
"… believe it or not, watching half a dozen B-grade British celebrities get slowly shickered as plate upon plate of outlandish meals is piled before them and they try to describe the experience in their own words is classic, thesaurus-less, comedy gold. When they're gobsmacked, they admit it. 'I'm gobsmacked.''' Similarly, if they're amazed, they'll get straight to the point. ''That's amazing!' an amazed TV presenter screeches, before adding: 'I'm totally amazed!'
What's amazing is a chef of such abilities insists on remaining clueless about the norovirus that sickened 529 patrons of Heston's Fat Duck restaurant, blaming suppliers, and allowing sick employees to continue working.
http://www.smh.com.au/entertainment/tv-and-radio/kitchen-nerd-tests-the-absurd-20100908-150zb.html
http://barfblog.foodsafety.ksu.edu/blog/138998/09/11/27/heston-blumenthal-fat-duck-continues-blame-others-over-500-getting-sick-his-res
Haze strikes MINN. raw-milk producer in court
09.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144028/10/09/09/haze-strikes-minn-raw-milk-producer-court
The StarTribune reports that farmer Mike Hartmann, who sold raw milk linked to an outbreak of illness caused by dangerous E. coli bacteria, repeatedly told government attorneys in court Wednesday that he couldn't remember simple details about his dairy operation that is under a bitterly contested impoundment order.
Among the things he said he couldn't remember were his home address and the address of his dairy farm and why he claimed in a dispute with the state nine years ago not to own the farm he now says he's owned since 1974. He also said he forgot where he learned how to sterilize his milking equipment.
Hartmann has been at odds with the Minnesota Agriculture Department, which impounded several hundred tubs of milk, ice cream and other foods in June after an E. coli outbreak sickened eight people and sent some to the hospital.
Hartmann also shed little light on some sanitation issues. Hartmann said his cows' udders were cleaned regularly to prevent infection. When Kimberly Middendorf, an assistant state attorney general, asked about photos showing blotches on the udders, he said he couldn't be sure whether they were skin pigment, dirt or manure.
Asked about state food safety regulations, Hartmann said he considered many of them "arbitrary" rather than beneficial. He also said that, as a farmer selling products direct to consumers, he believed he was exempt from the state rules.
Middendorf said that while farmers are allowed to make some sales direct to consumers from their farms without a retail license, they aren't exempt from any other safety regulations.
http://www.startribune.com/business/102498279.html?elr=KArks7PYDiaK7DU2EPaL_V_9E7ODiUiD3aPc:_Yyc:aU7DYaGEP7vDEh7P:DiUs
Dancing to attract women
09.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144025/10/09/09/dancing-attract-women
I can't dance.
As Billy Crystal said, I'm doing the white-overbite while shaking my groove thing.
Rather than simply criticize, I always try to provide a reference or citation to a better way of doing things when it comes to food safety – or dancing.
Psychologists at Northumbria University in the U.K. have uncovered the key dance moves that make men attractive to women. It's below.
Now transform these mutants into best food safety moves in the kitchen – at home or food service. That might be better than the prescriptive do-this-don't-do-this food safety rules.
http://www.couriermail.com.au/lifestyle/scientists-reveal-the-best-dance-moves-for-men-wanting-to-attract-women/story-e6frer4f-1225916348114
http://www.youtube.com/watch?v=m9xThNyPWdc
IOWA: Grassley seeks answers to USDA's role at egg farms
08.sep.10
The New York Times
The Associated Press
http://www.nytimes.com/aponline/2010/09/08/us/AP-US-Tainted-Eggs-Grassley.html?_r=1&partner=rss&emc=rss
DES MOINES, Iowa -- Sen. Charles Grassley has asked Agriculture Secretary Tom Vilsack to address accusations that federal workers ignored complaints about conditions at an Iowa farm involved in a recall of salmonella-tainted eggs.
Grassley sent a letter to Vilsack on Tuesday, asking whether the U.S. Department of Agriculture had received complaints and was what done to investigate the concerns. He also asked Vilsack whether there is a system in place for farm and USDA employees to report problems.
Cow urine irritates eyes of 50; dairy pavilion closed at AUSTRALIAN fair
08.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144001/10/09/08/cow-urine-irritates-eyes-50-dairy-pavilion-closed-australian-fair
The dairy cow pavillion at the Royal Adelaide Show has been closed down after almost 50 people suffered serious eye irritations, with organizers blaming stagnant urine.
St John Ambulance volunteers were called to the Dairy Cattle pavillion about 4pm yesterday after some people reported irritation to their eyes, treating 30 people at the scene, AdelaideNow said.
Last night another 20 people went to the emergency department of the Royal Adelaide Hospital where their eyes were washed.
A spokesman for the Royal Adelaide Hospital said 17 people went to the emergency department overnight with eye irritations and had their eyes flushed.
Show chief executive John Rothwell said it was the first time in the event's history that such a problem had occurred and its exact cause was unknown.
Health authorities have been to the show grounds to investigate and hope to have some answers by this afternoon.
http://www.couriermail.com.au/news/breaking-news/mystery-eye-problem-at-royal-adelaide-show-over-suspected-stagnant-cow-urine/story-e6freonf-1225915835864
Eyes of cattle may become new windows to detect mad cow disease
08.sep.10
American Chemical Society
Michael Bernstein
http://www.eurekalert.org/pub_releases/2010-09/acs-eoc090810.php
The eyes may or may not be windows to the soul, as the old adage goes, but scientists are reporting evidence that a peek into the eyes of cattle may become the basis for a long-sought test to detect infection with the agent that causes Mad Cow Disease. That test could help prevent the disease from spreading in the food supply. A study on using the tell-tale glow given off by eyes infected with the Mad Cow agent appears in ACS' semi-monthly journal Analytical Chemistry.
Jacob Petrich and colleagues note that the human form of Mad Cow Disease is linked to eating beef from animals infected with abnormal proteins called prions implicated in a range of brain diseases. Scientists are trying to develop tests to detect infected cattle before they enter the food supply. Past studies suggest that chemical changes in an animal's retina, the light sensitive nerve tissue in the back of the eye, may provide a basis for detecting prion diseases.
The scientists showed that retinas of sheep infected with scrapie, a disease similar to Mad Cow Disease, emit a characteristic glow when examined with a beam of light from a special instrument. They suggest that eye tests based on the finding could become important in the future for fast, inexpensive diagnosis of prion diseases and other neurological diseases.
Questioning the safety of certain 'healthful' plant-based antioxidants
08.sep.10
American Chemical Society
Michael Bernstein
http://www.eurekalert.org/pub_releases/2010-09/acs-qts090810.php
Scientists are calling for more research on the possibility that some supposedly healthful plant-based antioxidants — including those renowned for their apparent ability to prevent cancer — may actually aggravate or even cause cancer in some individuals. Their recommendation follows a study in which two such antioxidants — quercetin and ferulic acid — appeared to aggravate kidney cancer in severely diabetic laboratory rats. The study appears in ACS' bi-weekly Journal of Agricultural and Food Chemistry.
Kuan-Chou Chen, Robert Peng, and colleagues note that vegetables, fruits, and other plant-based foods are rich in antioxidants that appear to fight cancer, diabetes, heart disease, and other disorders. Among those antioxidants is quercetin, especially abundant in onions and black tea, and ferulic acid, found in corn, tomatoes, and rice bran. Both also are ingredients in certain herbal remedies and dietary supplements. But questions remain about the safety and effectiveness of some antioxidants, with research suggesting that quercetin could contribute to the development of cancer, the scientists note.
They found that diabetic laboratory rats fed either quercetin or ferulic acid developed more advanced forms of kidney cancer, and concluded the two antioxidants appear to aggravate or possibly cause kidney cancer. "Some researchers believe that quercetin should not be used by healthy people for prevention until it can be shown that quercetin does not itself cause cancer," the report states. "In this study we report that quercetin aggravated, at least, if not directly caused, kidney cancer in rats," it adds, suggesting that health agencies like the U. S. Food and Drug Administration should reevaluate the safety of plant-based antioxidants.
NEW YORK: Consumer alert – improperly pasteurized milk
08.sep.10
FDA
http://www.fda.gov/Safety/Recalls/ucm225221.htm
Contact:
Jessica Chittenden Ziehm
518-457-3136 office, 518-527-3949 cell
FOR IMMEDIATE RELEASE -- New York State Agriculture Commissioner Patrick Hooker today alerted consumers that Midland Farms, located in Menands, New York, is voluntarily recalling certain milk products due to the potential of improper pasteurization. Proper pasteurization heats milk in order to effectively eliminate all pathogenic bacteria, such as Listeria and Salmonella.
The recalled milk products are all sold in plastic containers and are marketed under the brand names Midland Farms, Corrado's Market, Jersey Dairy Farms and Trade Fair Premium. They all possess the plant code 36-1661. The products also possess a black ink date code near the top of the container. The recalled products were sold in New York, Connecticut, Massachusetts, New Jersey and Rhode Island. The products involved in this recall include:
Recalled Gallons:
· "Midland Farms Milk" with the date code SEP24
· "Midland Farms Reduced Fat, 2% Milk Fat Milk" with the date code SEP24
· "Midland Farms Low Fat, 1% Milk Fat Milk" with the date code SEP24
· "Midland Farms Fat Free Milk" with the date code SEP24
· "Corrado's Milk" with the date code SEP24
· "Corrado's Market Reduced Fat, 2% Milk Fat Milk" with the date code SEP24
· "Corrado's Market Low Fat 1% Milk Fat Milk" with the date code SEP24
· "Corrado's Market Fat Free Milk" with the date code SEP24
· "Jersey Dairy Farms Vitamin D Milk" with the date code SEP24
· "Trade Fair Premium Milk" with the date code SEP24
· "Trade Fair Premium Reduced Fat, 2% Milk Fat Milk" with the date code SEP24
· "Trade Fair Premium Low Fat, 1% Milk Fat Milk" with the date code SEP24
· "Trade Fair Premium Fat Free Milk" with the date code SEP24
Recalled Half-Gallons:
· "Midland Farms Milk" with the date code SEP24
· "Midland Farms Reduced Fat, 2% Milk Fat Milk" with the date code SEP24
· "Midland Farms Low Fat, 1% Milk Fat Milk" with the date code SEP24
· "Midland Farms Fat Free Milk" with the date code SEP24
· "Jersey Dairy Farms Vitamin D Milk" with the date code SEP24
Recalled Quarts:
· "Midland Farms Fresh Whole Milk" with SELLBY 9/24/10
· "Midland Farms Reduced Fat Milk" with SELLBY 9/24/10
· "Midland Farms Fresh Low Fat Milk" with SELLBY 9/24/10
· "Midland Farms Fresh Fat Free Milk" with SELLBY 9/24/10
Recalled Pints:
· "Midland Farms Whole Milk" with SELLBY 9/24/10
The problem was detected by New York State Department of Agriculture and Markets' milk inspectors during an inspection on September 7, 2010 when they found a failure of pasteurization equipment at the Menands milk plant. While the recalled products have not been found to be contaminated with any harmful pathogens, the company is voluntarily recalling all production as a precautionary measure.
No illnesses have been reported to date to this Department in connection with this problem. Consumers are warned not to use or consume the recalled products even if it does not appear or smell spoiled.
Consumers who have purchased any of the recalled products should return them to the place of purchase or discard them. Consumers with questions may contact Midland Farms directly at 518-436-7038.
bites is produced by Dr. Douglas Powell and food safety friends at Kansas State University. For further information, please contact dpowell@ksu.edu or check out bites.ksu.edu.
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