Fw: [BITES-L] bites Oct. 14/10 -- II
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Date: Thu, 14 Oct 2010 21:38:57 -0500
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Subject: [BITES-L] bites Oct. 14/10 -- II
bites Oct. 14/10 -- II
A new way to clean the greens
Possible food poisoning at Chattanooga Community Kitchen
UK man in court facing 9 charges after 2009 E. coli outbreak
FSIS issues draft guidelines on in-plant video monitoring – technology could strengthen humane handling, food safety
Wal-Mart to buy more locally grown produce
Jackass dumps toilet paper on students from plane
Is porn industry more responsible than food industry?
Where does zoo poo go?
Du jus à partir d'une compote de fruits lié à une éclosion à E. coli O157 lors d'une fête à Winnipeg
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A new way to clean the greens
14.oct.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144588/10/10/14/new-way-clean-greens
The New York Times is reporting tonight that the produce industry — rocked by several major recalls in recent years linked to outbreaks of salmonella, E. coli and other bacteria — has been searching for a better way to wash the lettuce, spinach and other greens it bags and sells in grocery stores and to restaurants.
Now, the nation's leading producer of bagged salad greens, Fresh Express, says that washing them in a mild acid solution accomplishes the task.
The company plans to announce on Friday that it is abandoning the standard industry practice of washing leafy greens with chlorine and has begun using the acid mixture, which it claims is many times more effective in killing bacteria. The new wash solution, called FreshRinse, contains organic acids commonly used in the food industry, including lactic acid, a compound found in milk.
Mike Burness, vice president of global quality and food safety at Chiquita Brands International, which owns Fresh Express, said,
"We do believe it provides a much higher level of effectiveness versus the chlorine sanitizers in use today. This technology was developed to raise the bar."
Mr. Burness said the breakthrough came when researchers at the company combined lactic acid with another organic acid, peracetic acid. The two together, he said, worked much better than either one separately and also achieved markedly better results than chlorine.
Fresh Express issued three separate recalls this year of packaged salad greens after random testing found salmonella, E. coli and listeria in bags of its products.
Fresh Express said that its new cleaning mixture was 750 times as effective as chlorine in killing bacteria suspended in wash water. It is also at least nine times as effective as chlorine in killing bacteria that has become attached to the leaves of produce.
Mr. Burness said that lettuce and other greens were cut up in the company's plants, washed in water containing the acid mixture, typically for 20 to 40 seconds, then rinsed, dried and bagged. He said another advantage is that the acid wash did not bleach the greens, making them pale in color, as chlorine can.
The company said that it planned to license the mixture for use by other producers.
Fresh Express has not published its research, so food safety experts said on Thursday that they were unable to adequately evaluate the company's claims.
Fresh Express said that it had informed the F.D.A. about its use of the acid wash mixture, but that it was not required to get approval for the switch because the ingredients were already approved for use in the food industry.
http://www.nytimes.com/2010/10/15/business/15wash.html?_r=1&src=busln
Possible food poisoning at Chattanooga Community Kitchen
14.oct.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144582/10/10/14/possible-food-poisoning-chattanooga-community-kitchen
At least 15 people have been diagnosed with what appears to be food poisoning after eating at the Chattanooga Community Kitchen. The County Health Department is investigating.
Officials are interviewing people who have eaten there and supervising a clean-up of the food preparation area.
Until more is known about what made these people sick, the kitchen will only be serving broth and dry toast.
http://chattanoogapulse.com/newsfeatures/news-feature/possible-food-poisoning-outbreak-at-community-kitchen123/
UK man in court facing 9 charges after 2009 E. coli outbreak
14.oct.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144581/10/10/14/uk-man-court-facing-9-charges-after-2009-e-coli-outbreak
Ramazan Aslan, 35, the former owner of a Wrexham, U.K. takeaway, the Llay Fish Bar, has appeared in court to face nine charges of breaching food hygiene regulations, following an E. coli outbreak last year.
The case was adjourned until December after a brief hearing at Wrexham magistrates' court.
The fish bar was at the centre of a major investigation when four people were taken ill.
Barrister Anthony Vines, for Wrexham council, said it was a serious and complex case that was not suitable to be dealt with by magistrates.
http://www.bbc.co.uk/news/uk-wales-north-east-wales-11541757
FSIS issues draft guidelines on in-plant video monitoring – technology could strengthen humane handling, food safety
14.oct.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144586/10/10/14/fsis-issues-draft-guidelines-plant-video-monitoring-%E2%80%93-technology-could-strength
Apparently the U.S. was paying attention to that whole video-in-slaughterhouses-to-improve-animal-welfare-and-food-safety discussion. They just never let me in on the details.
Today, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) issued draft guidelines to assist meat and poultry establishments that want to improve operations by using in-plant video monitoring.
(They're saying we're from the government, we're here to help; run).
The purpose of the draft guidance, Compliance Guidelines for Use of Video or Other Electronic Monitoring or Recording Equipment in Federally Inspected Establishments, is to make firms aware that video or other electronic monitoring or recording equipment may be used in federally inspected establishments where meat and poultry are processed. Establishments may choose to use video or other electronic recording equipment for various purposes including ensuring that livestock are handled humanely, that good commercial practices are followed, monitoring product inventory, or conducting establishment security. Records from video or other electronic monitoring or recording equipment may also be used to meet FSIS' record-keeping requirements.
The draft guidance can be found at: www.fsis.usda.gov/Significant_Guidance/index.asp.
http://barfblog.foodsafety.ksu.edu/blog/144503/10/10/11/uk-regulator-wants-cameras-slaughterhouses-curb-animal-abuse-industry-says-hang
http://www.fsis.usda.gov/News_&_Events/NR_101410_01/index.asp?utm_source=twitterfeed&utm_medium=twitter
Wal-Mart to buy more locally grown produce
14.oct.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144570/10/10/14/wal-mart-buy-more-locally-grown-produce
"No other retailer has the ability to make more of a difference than Wal-Mart."
That's what Wal-Mart president and chief executive Michael T. Duke said at a meeting Thursday morning, according to prepared remarks, as he announced a program that would focus on sustainable agriculture among its food suppliers, as the retail giant tries to expand its efforts to improve environmental efficiency.
The program is intended to put more locally grown food in Wal-Mart stores in the United States, invest in training and infrastructure for small and medium-sized farmers particularly in emerging markets and begin to measure the efficiently of large suppliers in growing and getting their produce to market.
The New York Times reports that given Wal-Mart is the world's largest grocer, with one of the biggest food supply chains, any changes that it makes would have wide reaching implications. Wal-Mart's decision five years ago to set sustainability goals that, among other things, increased its reliance on renewable energy and reduced packaging waste among its supplies, send broad ripples through product manufacturers. Large companies like Procter & Gamble redesigned packages that are now also carried by other retailers, while Wal-Mart's measurements of environmental efficiency among its suppliers helped define how they needed to change.
I don't know anything other than what I've read in the media, but it's a fair guess that food safety culture Frank is going to have a lot to do with making sure any sustainability gains are coupled with enhanced food safety.
Michelle Mauthe Harvey, project manager for the corporate partnerships program at Environmental Defense Fund, said,
"This is huge. Once people are asked those questions, if they haven't been measuring, they measure more."
Go big or go home.
http://www.nytimes.com/2010/10/15/business/15walmart.html?_r=2&partner=rss&emc=rss
Jackass dumps toilet paper on students from plane
14.oct.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144587/10/10/14/jackass-dumps-toilet-paper-students-plane
Never was a fan of the Jackass movies, even though Weezer did the theme to Jackass 3-D which opens Friday.
In an apparent outtake of the new movie, Couriermail reports that an unidentified pilot is believed to have flown over Westwood Regional Middle School in New Jersey, three separate times, releasing the soggy toilet paper onto an athletic field, trees, a school building and the ground nearby ,
There were no injuries reported, and the only evidence left of the incident was a few pieces of paper stuck high in the trees on the property, the report said.
http://www.couriermail.com.au/news/breaking-news/pilot-may-face-federal-charges-after-dumping-soggy-toilet-paper-on-new-jersey-school/story-e6freonf-1225938966388
Is porn industry more responsible than food industry?
14.oct.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144569/10/10/14/porn-industry-more-responsible-food-industry
Justin Rohrlich of Minyanville argues the food industry can learn a few things from the adult entertainment industry, which doesn't wait for a massive outbreak of disease before taking corrective action.
Rather than wait for disaster to strike, then go about shredding documents and deleting emails as the investigators close in, "more than half a dozen pornographers in California's multibillion-dollar adult entertainment industry have halted production after an actor tested positive for HIV — and more shutdowns were expected," according to the Associated Press.
"From Vivid's perspective, there was no question that when we heard this, we immediately shut down production and said let's get the facts and evaluate them before we move forward," Steven Hirsch, the founder of Vivid, one of the largest makers of adult films, said.
http://www.minyanville.com/dailyfeed/porn-industry-more-responsible-ethical/
Where does zoo poo go?
14.oct.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144573/10/10/14/where-does-zoo-poo-go
Steve Bircher, curator of mammals at the Saint Louis Zoo, told KSDK,
"It's probably thousands of pounds that we collect and it's recycled so we can use it as fertilizer and compost."
Corrine Kozlowski, an endocrine lab technician, said,
"So we can determine whether an animal is pregnant or not from it's poop. If it's having regular reproductive cycles, so it allows us to time breeding appropriately for that animal. We can also look at whether an animal might be stressed based on hormones in the poop."
Everything comes down to poo.
http://www.ksdk.com/news/local/story.aspx?storyid=221686&catid=3
Du jus à partir d'une compote de fruits lié à une éclosion à E. coli O157 lors d'une fête à Winnipeg
14.oct.10
barfblog
http://www.barfblog.com/blog/144583/10/10/14/du-jus-%C3%A0-partir-d%E2%80%99une-compote-de-fruits-li%C3%A9-%C3%A0-une-%C3%A9closion-%C3%A0-e-coli-o157-lors-d
Les jus de fruits ont par le passé déjà été mis en cause dans des éclosions :
•E. coli O157 a contaminé des jus de fruits de la marque Odwalla avec 66 personnes malades en 1996
•Salmonella a contaminé des jus de fruits des marques Orchid Island Juice Company avec 15 personnes malades en 2005
• En 2006, le jus de carottes de Bolthouse Farms a été à l'origine de 6 cas de botulisme dont un décès
Les manipulateurs d'aliments doivent faire attention à ne pas contaminer les produits prêts à être consommés ou les boissons.
Ce que vous pouvez faire :
• Lavez-vous les mains avec du savon et de l'eau potable et séchez-vous les mains avec un essuie-mains en papier avant de manipuler les aliments.
• Quand des aliments sont entreposés dans des glacières ou des réfrigérateurs, conservez les aliments prêts à être consommés couverts afin d'éviter que d'autres aliments comme la viande crue ne puisse couler dessus.
37 personnes malades et 18 personnes hospitalisées sont liés à cette éclosion
Un jus de fruit est la cause qui a probablement rendu malades les visiteurs d'une fête à Winnipeg (Canada) en août 2010. La majorité des malades a été associée à un plateau de spécialités russes qui a été servi à Folklorama, une fête annuelle du patrimoine. Le plateau russe comprenait du bortsch (soupe de betteraves), des boulettes de viande, un plat de riz et du jus de compote. L'origine de la contamination s'est resserrée autour du jus parce que des consommateurs malades ont déclaré avoir mangé à la fois un plat végétarien et non végétarien avec le jus comme seul aliment commun. Le jus de compote a été préparé en ajoutant des pommes non pelées, des myrtilles et des mûres lavées à de l'eau bouillante.
Une fois bouilli pendant cinq à 10 minutes, le jus a été décanté dans les grands seaux en plastique. Le jus est ensuite réfrigéré jusqu'au moment de servir froid.
La contamination après chauffage est probable.
Les fruits ont été lavés et bouillis dans le cadre de la fabrication du jus. Il est probable que le jus ait été contaminé, soit par un membre du personnel ou par une contamination croisée dans le réfrigérateur.
Les autorités sanitaires pensent que la viande de boeuf haché, qui a été également manipulée et préparée sur le site, a été la source la plus probable de la contamination.
Pour plus d'Information, contactez Ben Chapman, benjamin_chapman@ncsu.edu ou Doug Powell, dpowell@ksu.edu
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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