Fresh Produce Discussion Blog

Created by The Packer's National Editor Tom Karst

Thursday, September 9, 2010

Fw: [FVWRETAIL] National Fruit and Vegetable Retail Report

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Subject: [FVWRETAIL] National Fruit and Vegetable Retail Report
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The most recent National Fruit and Vegetable Retail Report is available in PDF format.
You are able to view the published market report at:
http://search.ams.usda.gov/mndms/2010/09/FV20100909WRETAIL.pdf


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Fw: [BITES-L] bites Sep. 9/10 -- II

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From: Doug Powell <dpowell@KSU.EDU>
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Date: Thu, 9 Sep 2010 14:44:30 -0500
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Subject: [BITES-L] bites Sep. 9/10 -- II


bites Sep. 9/10 -- II

Washing pre-washed lettuce, trying saying that 10 times

Food poisoners: deliberate or negligent, send them to jail

Egg recall: Mouse, fly infestations date back 10 years, workers say

Ontario investigates four cases of E. coli O157:H7 associated with Leadbetters Cowboy Beef Burgers

Village Voice don't like disclosure

UK: Second person dies in Legionnaires' outbreak

Ella's Kitchen withdraws certain batches and date codes of some of its products due to possible natural microbial spoilage inside the straw of the pouches

UK: Imported food and feed sampling activity published

Surveillance for outbreaks of gastroenteritis in long-term care facilities, AUSTRALIA, 2002–2008

Geographical association between livestock density and human Shiga toxin-producing Escherichia coli O157 infections

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Washing pre-washed lettuce, trying saying that 10 times
09.sep.10
barfblog
Rob Mancini
http://barfblog.foodsafety.ksu.edu/blog/144030/10/09/09/washing-pre-washed-lettuce-trying-saying-10-
The public seems to be bombarded with a myriad of confusing mixed food safety messages. This is to be expected as food safety is a technical discipline that is rather complicated. Should pre-washed lettuce be washed again in the sink or not?
No.
This practice would encourage cross-contamination of the already pre-washed lettuce from the sink, an unnecessary step. Others may feel that washing their lettuce in the sink with a dilute solution of bleach would be the answer. Dilute, what is dilute and what is the magic number? I don't know of anyone to have chlorine test strips in their house to verify free chlorine, which would end up being combined chlorine due to the organics anyway, to measure 50 ppm. Research shows that simple agitation under running water for 10 minutes is a very effective means in reducing E. coli counts. The best treatment, however, is applying 35% white vinegar directly on the lettuce and let sit for 10 minutes(1). This has been shown to dramatically reduce E. coli counts on lettuce. You've gotta love science.
1. CHITRA VIJAYAKUMAR AND CHARLENE E. WOLF-HALL. Evaluation of Household Sanitizers for Reducing Levels of Escherichia coli on Iceberg Lettuce.
Journal of Food Protection, Vol. 65, No. 10, 2002, Pages 1646–1650
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Food poisoners: deliberate or negligent, send them to jail
09.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144031/10/09/09/food-poisoners-deliberate-or-negligent-send-them-jail
I've screwed up. I've done time. Maybe not enough, that's another discussion.
With Peanut Corporation of America CEO Stewart Parnell back in the nut business after killing 9 and sickening 700, there's a move afoot for stricter penalties for those who knowingly market unsafe food.
BBC News reports that Ramazan Aslan, the former owner of some hole-in0the-wall takeaway in Walse that was the likely source of an E. coli outbreak that sickened four, will face charges in court.
He will face a number of food hygiene offences.
The National Public Health Service for Wales said in 2009 that the Llay Fish Bar, Llay - now operating under new ownership - was the likely source.
Four people, including a three-year-old girl, had the same strain of E. coli after buying food from the premises in July last year.
http://barfblog.foodsafety.ksu.edu/blog/143992/10/09/08/peanut-man-parnell-back-work-nut-consult.
http://www.bbc.co.uk/news/uk-wales-north-east-wales-11247656




Egg recall: Mouse, fly infestations date back 10 years, workers say
09.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144032/10/09/09/egg-recall-mouse-fly-infestations-date-back-10-years-workers-sayJust like with the salmonella outbreak involving Peanut Corporation of America, employees of DeCoster egg operations in Iowa are now coming forward to say problems with mice, filth and flies go back at least 10 years.
Past and present workers at Wright County Egg said mouse and fly infestations cited in a federal report stretch back at least a decade.

 The workers also reported ammonia levels high enough to cause chronic health problems, and inconsistent availability of safety equipment such as face masks and gloves.
Dozens of chickens died daily, their bodies lying undiscovered in cages for days, and perhaps weeks, at a time, they said.

 "There's always been mice," former worker Lucas Garcias said through an interpreter. "I saw maggots and sometimes mice on the conveyor belt."
And who was governor of Iowa during those years? Step forward current U.S. Department of Agriculture Secretary, Tom Vilsack.
Philip Brasher of the DesMoinesRegister.com also writes today the Iowa Department of Agriculture and Land Stewardship is taking a second look at its authority over the Galt feed mill that supplied the DeCoster egg operations. The state agency had decided before the massive egg recall linked to the DeCoster farms that the feed mill was exempt from state oversight. Company officials told inspectors that the DeCoster-owned mill only supplied the company's hens. That exemption has been called into question by news that the mill was supplying feed to a second company, Hillandale Farms of Iowa, that was also involved in the recall.
http://www.desmoinesregister.com/article/20100909/BUSINESS01/9090350/Egg-recall-Mouse-fly-infestations-date-back-10-years-workers-say
http://blogs.desmoinesregister.com/dmr/index.php/category/business/greenfields/
http://en.wikipedia.org/wiki/Tom_Vilsack




Ontario investigates four cases of E. coli O157:H7 associated with Leadbetters Cowboy Beef Burgers
09.sep.10
Ontario Ministry of Health and Long-Term Care
http://news.ontario.ca/mohltc/en/2010/09/ontario-investigates-four-cases-of-e-coli-o157h7-associated-with-leadbetters-cowboy-beef-burgers.html
The Ministry of Health and Long-Term Care is investigating four cases of E. coli O157:H7 associated with Leadbetters Cowboy Beef Burgers.
Although the investigation is ongoing, all four individuals reported eating Leadbetters Cowboy Beef Burgers from 4oz/20 pack boxes between August 12 and August 21. The genetic fingerprint of the E. coli O157:H7 is identical in all four cases. These individuals are from three different health units. The ministry is aware of a Canadian Food Inspection Agency recall of Leadbetters Cowboy Beef Burgers in 2.27 Kg (5 lb) cartons containing 20 X 113.5gr (4oz) burgers bearing the UPC 8 73587 00003 5 and code 20169.
Chief Medical Officer of Health, Dr. Arlene King, is advising people who have purchased this brand of frozen burgers with this lot code to not eat the product and to discard the product as it may contain E. coli.
Individuals who develop symptoms of E. coli infection after consuming Leadbetters Cowboy Beef Burgers should seek medical attention and if they have any product remaining they should contact their local public health unit for further assistance.
The Ministry of Health and Long-Term Care is investigating the illnesses in conjunction with local health units, and the Canadian Food Inspection Agency, and will continue to monitor all reports of illness in Ontario for any possible links to this investigation.
QUICK FACTS
Symptoms of E. coli illness include stomach cramps and diarrhea (possibly bloody).
E. coli illness sometimes leads to a serious complication called hemolytic uremic syndrome (HUS), which can cause kidney failure. Children are at particular risk for developing HUS.
People typically become ill 2 to 5 days after eating contaminated food.
Transmission occurs most frequently by ingestion of contaminated food, such as undercooked beef and unpasteurized milk.
Ontario has approximately 300 cases of E. coli each year.




Village Voice don't like disclosure
09.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144029/10/09/09/village-voice-don%E2%80%99t-disclosure
Once trendy, now trashy, New York's The Village Voice has nothing but disdain for NYC's restaurant inspection grading system.
Most recently, the Voice used the dirty kitchen story to conclude, "Your kitchen is probably filthier than New York's dirtiest dive."
"In yet another glaring example that the Department of Health's restaurant inspection letter grades are likely to be formidably misunderstood by the average dining Joe, researchers have found that at least one in seven home kitchens would fail the DOH inspection -- in other words, score less than a C grade. …
"If the top-rated restaurant in the city can only get a C (and White Castle is at the top of the class alongside A-graded Popeye's Chicken and McDonald's), something must be wrong with the system."
http://blogs.villagevoice.com/forkintheroad/archives/2010/09/your_kitchen_is.php
http://www.barfblog.com/blog/144024/10/09/09/bad-food-safety-reporting-i-would-your-home-kitchen-fail-food-safety-inspection




UK: Second person dies in Legionnaires' outbreak
09.sep.10
Wales Online
Claire Hutchinson
http://www.walesonline.co.uk/news/wales-news/2010/09/09/second-person-dies-in-legionnaires-outbreak-91466-27236689/
A 70-year-old man has become the latest victim to be linked to an outbreak of deadly legionnaires' disease.
The man, who has not been named, died in hospital on Wednesday.
Health officials have also linked the death of a 64-year-old woman on Monday night to the outbreak, which is thought to have originated in the Heads of the Valleys corridor.
Some 14 cases have now been confirmed, all of whom required hospital treatment.
Another case is also now under investigation, a spokesman for Public Health Wales (PHW) said, bringing the total number of people thought to have contracted the airborne disease to 17.
A spokesman for PHW refused to say where the 14 cases are being treated or where the two victims are from.
Officials are still investigating the possible source of the outbreak, which they believe could have come from industrial premises or a cooling tower.




Ella's Kitchen withdraws certain batches and date codes of some of its products due to possible natural microbial spoilage inside the straw of the pouches
09.sep.10
FSA
http://www.food.gov.uk/enforcement/alerts/2010/sep/ellaskitchenbabyfood
Product:
Ella's Kitchen Stage 1 Carrots, Apples and Parsnips (batch code: CAP)
Ella's Kitchen Stage 1 Strawberries and Apples (batch code: SA)
Ella's Kitchen Stage 1 Apples and Bananas (batch code: AB)
The Yellow One Smoothie Fruit (batch code: YO), recalled as a precautionary measure
Risk:
The company's investigation has shown a small percentage of the above batches to be affected by harmless natural microbial spoilage, present in the straw of the pouch.
Pack size:
Stage 1 products: 120g; Smoothie Fruit: 90g
Affected Letters in Batch Code (on back of pack):
CAP, SA, AB and YO.
'Best before' dates:
April 2011, May 2011, June 2011 and July 2011.
Action taken by the company:
The company has withdrawn the affected product from retail stores. Consumers have been made aware of this precautionary action via the company website (see link below), Facebook, Twitter and an e-newsletter to the company's consumer database.
The company has detailed instructions informing consumers to contact Ella's Kitchen Customer Care on 0845 2625221 for a full refund.
No other Ella's Kitchen products are affected.
Advice to consumers:
For refund information please refer to the company's recall notice at the link below.




UK: Imported food and feed sampling activity published
09.sep.10
FSA
http://www.food.gov.uk/news/newsarchive/2010/sep/impfoodsurvey
The Agency has published the results of sampling and surveillance, during 2009/10 of food and feed imported into the UK. The Agency provides support for local authorities and port health authorities to carry out this sampling.
The annual reports help to ensure that checks at ports, and monitoring of imports throughout the food chain, are targeted towards products that pose the greatest risk.
The latest report shows that local authorities took samples of a wide range of imported food, including spices, rice, meat and beverages. In total, 5,846 food samples were analysed and 261 (4% of samples) were found to be unsatisfactory due to microbiological or chemical contamination, and 947 (18%) were not labelled correctly.
The checks on these foods fall within a number of priority areas, such as contaminants, irradiated products, and food authenticity. For animal feed, local authorities monitor samples for areas of concern such as dioxins, heavy metals and unauthorised GM organisms.
The programme provides an insight into the overall compliance of imported food and feed with official controls in the UK and has enhanced the Agency's understanding of the level of chemicals present in foods and feed. This has supported the Agency in developing policies and informing negotiating positions in Brussels.

One of the FSA's key priorities is to ensure imported food is safe to eat and since 2003 the Agency has been working with UK enforcement authorities to improve controls over imported food and feed entering the country.




Surveillance for outbreaks of gastroenteritis in long-term care facilities, AUSTRALIA, 2002–2008
08.sep.10
Clinical Infectious Diseases
Martyn D. Kirk, Kathleen E. Fullerton, Gillian V. Hall, Joy Gregory, Russell Stafford, Mark G. Veitch, and Niels Becker
http://www.journals.uchicago.edu/doi/abs/10.1086/656406
Background.Each year in Australia, health departments investigate hundreds of gastroenteritis outbreaks. Long‐term care facilities (LTCFs) for elderly persons are a common setting for these outbreaks and can result in potentially serious outcomes.
Methods.We established surveillance for gastroenteritis outbreaks in 2001, and analyzed data on outbreaks occurring from 1 July 2002 through 30 June 2008 to estimate the incidence in Australian LTCFs and residents. We summarized outbreaks by mode of transmission and etiological agent. We used negative binomial regression to examine variation in the number of fecal specimens collected in outbreaks—a marker of investigation intensity.
Results.During surveillance, 3257 (52%) of 6295 outbreaks of gastroenteritis and foodborne disease in Australia were reported in LTCFs. These outbreaks affected 84,769 people, with 1577 people hospitalized and 209 deaths. There were 0.19 (95% confidence interval, 0.14–0.26) residents affected per 1000 bed days and 16.8 (95% confidence interval, 12.4–22.7) outbreaks per 100 LTCFs annually. LTCF outbreaks were most commonly transmitted from person to person. Only 43 (1.3% ) of 3257 outbreaks were foodborne, although 47 (6.4%) of 733 residents were hospitalized and 20 (2.7%) of 733 died. Norovirus was responsible for 1136 (35%) of all 3257 outbreaks. Higher numbers of fecal specimens per outbreak were collected in 4 Australian States, in later years of surveillance, and where the etiology was identified.
Conclusions.Norovirus outbreaks spread from person to person are common in LTCFs, although clinicians should be alert for foodborne outbreaks with more serious consequences. There is a need to identify effective infection control measures to assist facilities in managing outbreaks of gastroenteritis.




Geographical association between livestock density and human Shiga toxin-producing Escherichia coli O157 infections
08.sep.10
Epidemiology and Infection
I. H. M. Friesemaa C1, J. Van De Kassteelea, C. M. De Jagera, A. E. Heuvelinka and W. Van Pelt
http://journals.cambridge.org/action/displayAbstract?aid=7892029
SUMMARY
Shiga toxin-producing Escherichia coli (STEC) bacteria can cause outbreaks and sporadic cases of gastroenteritis in humans. Ruminants are seen as the main reservoir. The aim of this study was to evaluate the spatial association between reported human STEC O157 infections in The Netherlands and different livestock densities. Data were collected at the municipality level and a spatial regression analysis was performed. Between April 1999 and December 2008, 409 symptomatic sporadic cases were registered. Adding an interaction term between season, age, and livestock density showed an increased risk of STEC cases in summer for living in areas with cattle, in particular for young children. In conclusion, cattle, but not pigs or poultry, are indicated as an important source for human STEC O157 infections in rural areas. The association is probably due to direct or indirect contact with cattle, resulting in symptomatic infections, especially in young children.


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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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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

how to subscribe

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.


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Fw: USDA Announces Team Nutrition Training Grants to Improve Health ofAmerica's Children

Sent via BlackBerry from T-Mobile


From: USDA Office of Communications <oc.news@usda.gov>
Date: Thu, 9 Sep 2010 11:10:32 -0500
To: Tom Karst<TKarst@vancepublishing.com>
Subject: USDA Announces Team Nutrition Training Grants to Improve Health of America's Children

 

Release No. 0453.10
Contact:
USDA Office of Communications
(202) 720-4623

USDA Announces Team Nutrition Training Grants to Improve Health of America's Children

Initiative to Combat Childhood Obesity and Promote Physical Activity

WASHINGTON, Sept. 9, 2010 —Agriculture Secretary Tom Vilsack today announced Team Nutrition Training Grants to 19 States to help children develop good nutrition and physical activity habits for healthier lifestyles. Nearly $5.5 million in funding will support efforts to help elementary and secondary schools applying for the HealthierUS School Challenge, a key component of the First Lady's Let's Move initiative to end childhood obesity within a generation. Team Nutrition Training Grants help States provide schools with nutrition education materials and resources for children and parents as well as technical assistance and training for school food service providers and communities.

"The importance of school meals is underscored by the current state of the health and nutrition of our nation's children, and the Obama Administration is committed to making improvements," said Vilsack, "Lack of access to proper nutrition is fueling obesity and leading to food insecurity and hunger among our children. But we know we can do better by our kids and at the end of the day our goal is simple - we want the next generation of kids to be the healthiest and best educated in our country's history."

Team Nutrition is a key component in the efforts of USDA's Food and Nutrition Service (FNS) to improve children's lifelong eating and physical activity habits by incorporating the principles of the Dietary Guidelines for Americans and MyPyramid in school meals.

During the two year grant period, states will provide training and technical assistance to school food service staff in making school meals healthier, including ways to include more fruits and vegetables, whole grains and low-fat milk products on the menu. Additionally, grantees will be promoting the use of USDA foods and also teaching children skills needed to make healthful food choices through hands-on nutrition education experiences and providing parents with information on how to support healthy habits at home.

The 19 States receiving grants are: Alabama ($121,559), Alaska ($245,061), California ($317,990), Colorado ($271,472), Idaho ($297,053), Illinois ($316,310), Indiana ($92,568), Iowa ($349,835), Kansas ($315,435), Maine ($349,721), Maryland ($291,786), Michigan ($346,048), Mississippi ($254,680), Montana ($349,967), New Jersey ($340,250), Ohio ($335,350), Pennsylvania ($328,372), Washington ($188,060), and Wisconsin ($326,228).

Improving USDA's child nutrition programs on behalf of 32 million kids across the nation is a top priority of the Obama Administration. Strengthening the Child Nutrition Act, which authorizes USDA's child nutrition programs including the National School Lunch and School Breakfast Programs, is the legislative centerpiece of First Lady Michelle Obama's Let's Move! campaign. This legislation will serve as a down payment in battling hunger and food insecurity while providing critical resources to raise a generation of healthy children. To learn more about the First Lady's Let's Move! campaign, visit www.LetsMove.gov.

More information on the Team Nutrition Training Grants and how schools can become Team Nutrition and HealthierUS School Challenge schools is available at teamnutrition.usda.gov.




USDA is an equal opportunity provider, employer and lender. To file a complaint of discrimination, write: USDA, Director, Office of Civil Rights, 1400 Independence Ave., SW, Washington, DC 20250-9410 or call (800) 795-3272 (voice), or (202) 720-6382 (TDD).

 




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