Fw: [BITES-L] bites Nov. 29/10
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From: Doug Powell <dpowell@KSU.EDU>
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Date: Mon, 29 Nov 2010 17:11:39 -0600
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Subject: [BITES-L] bites Nov. 29/10
bites Nov. 29/10
Cryptosporidium outbreak sickens thousands in SWEDEN
UK: Mason's mum: change the law
IRELAND: FSAI cautions butchers to use correct use-by dates on loose chicken fillets
CANADA: Saputo searches for cause of listeria contamination
Claire and Vikki vomit during Amazing Race food challenge
US: The science behind turkey magic: Cooking the Thanksgiving bird a mix of physical, chemical reactions
Clinical report—management of food allergy in the school setting
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Cryptosporidium outbreak sickens thousands in SWEDEN
29.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145374/10/11/29/cryptosporidium-outbreak-sickens-thousands-sweden
UPI reports that cryptosporidium in the water supply has sickened more than 2,000 people in the city of Ostersund, in northern Sweden.
The source of the contamination is unknown.
It is feared 3,000 to 9,000 people may be infected.
A warning to boil tap water was issued Friday and renewed Monday.
Several members of Sweden's biathlon team, training in Ostersund for an international competition in the city, have come down with symptoms.
http://www.upi.com/Top_News/World-News/2010/11/29/Water-parasite-sickens-thousands-in-Sweden/UPI-56851291061398/
UK: Mason's mum: change the law
29.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145373/10/11/29/mason%E2%80%99s-mum-change-law
When a coroner ruled last week a lack of food hygiene standards at a Welsh butchery was the cause of 5-year-old Mason Jones' death but there was insufficient evidence to prove "a serious and obvious risk of death," Sharon Mills was stunned.
Mason's mum told Abby Alford of Wales online,
"To me this is a travesty of justice."
Ms Mills, 36, from Deri, near Bargoed, said she and partner Nathan Jones, Mason's father, are considering calling for a change in the law which meant Bridgend butcher William Tudor – the man responsible for the 2005 outbreak during which more than 150 people were infected with potentially deadly E. coli O157 – escaped a manslaughter charge.
Last week's verdict followed a decision by the Crown Prosecution Service in 2007 not to pursue a manslaughter case because there was not a realistic prospect of conviction.
"Last Thursday after the inquest I woke up and I felt like I had lost Mason all over again. It's been us versus the system and it's a hard system to beat."
Ms Mills said despite the support of some officials, she believes the pace of change in improving food safety systems has been painfully slow following the 24 recommendations for improvement put forward by expert Professor Hugh Pennington after the public inquiry.
http://www.walesonline.co.uk/news/wales-news/2010/11/29/parents-of-e-coli-victim-mason-jones-carry-on-the-fight-for-justice-91466-27733197/
What happens in Vegas (restaurants) is now available on-line
29.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145375/10/11/29/what-happens-vegas-restaurants-now-available-line
What's one of the most requested types of public record maintained in las Vegas? Food establishment inspections.
Today, the Southern Nevada Health District announced it was posting inspection reports on its website, giving people a look at how their favorite eateries have been graded and which received the most demerits from inspectors.
Violations are listed on the site, such as inadequate plumbing or poor pest control.
FOX 5 News reports a quick search showed that more than 10,900 of the 11,245 establishments listed have been given an "A" following their last inspection.
The list includes bars and restaurants, as well as grocery stores and retailers.
The launch of this new feature allows the public to view health inspections for all permitted food establishments in Clark County and is available at www.SNHD.info.
Information provided on the site includes inspection reports for all food establishments with active health district permits and archived reports as far back as 2005.
These records provide a snapshot of the day and time of the inspection and new reports are posted within five business days of when they are completed. Food establishments are inspected annually or more often if it is deemed necessary. Risk factors that have the potential to contribute to foodborne illness are more heavily weighted in the inspection demerit process than items related to design, maintenance or general sanitation.
Inspection findings can result in an "A" grade, a downgrade to a "B" or "C" status, or for an extremely excessive number of violations or an uncontrolled imminent health hazard, a facility closure.
http://www.fox5vegas.com/news/25949842/detail.html
http://www.southernnevadahealthdistrict.org/news10/112910.php
IRELAND: FSAI cautions butchers to use correct use-by dates on loose chicken fillets
29.nov.10
Food Safety Authority of Ireland
http://www.fsai.ie/news_centre/press_releases/chickenfillets29112010.html
The Food Safety Authority of Ireland (FSAI) today issued the results of a survey into the microbiological quality of raw chicken fillets that were distributed to butchers* in gas flushed bulk packs and are sold loose to the consumer. Although the survey found that the majority of butchers (92%) stored chicken fillets at the recommended temperature of 5oC or cooler; 8% did not provide a use-by date as required by law and 23% provided a use-by date for which they had no basis. Furthermore, at least 23% of butchers provided a use-by date that was unrealistically long for the product to remain unspoiled in the consumer's fridge.
Of the 138 samples tested, 15% were unsatisfactory for aerobic colony count and 5% were unsatisfactory for Pseudomonas spp. at point of sale. These results indicate that the affected chicken fillets may be a cause for concern with respect to spoilage rather than food safety for consumers. Given that consumers may then store these chicken fillets in the fridge at home, there is a strong possibility that some of the fillets would show signs of physical spoilage, such as smell, taste or appearance, when consumers go to prepare and cook them.
According to Prof Alan Reilly, Chief Executive, FSAI butchers should be following the FSAI guidance on best practice for opening gas flushed bulk packs, storage temperatures and applying use-by dates.
"Although this is a small test sample, the findings show that 23% of butchers have no basis for the use-by date they apply to the loose chicken fillets they are selling their customers. This is not acceptable. Butchers should adhere to the FSAI guidance on applying use-by dates, unless there are clear instructions provided by the manufacturer. Consumers should feel 100% assured that the chicken fillets they are buying are of the highest quality and that the use-by dates on the food label are correct. If consumers have concerns about the freshness of their chicken fillets when they come to use them, they should take it up with the butcher and complain. The onus is on butchers to adhere to best practice guidelines with respect to the opening of gas flushed bulk packs, storage temperatures and applying use-by dates."
The FSAI recommendations are highlighted in its factsheet: Retail Display of Poultry from Opened Gas Flushed Packs. The factsheet gives guidance on best practice for opening gas flushed packs, storage temperature, and applying use-by-dates.
*stand-alone butcher shops or butcher counter in supermarkets
CANADA: Saputo searches for cause of listeria contamination
29.nov.10
Globe and Mail
Canadian Press
http://www.theglobeandmail.com/globe-investor/saputo-searches-for-cause-of-listeria-contamination/article1817407/
Canadian cheese giant Saputo Inc. (SAP-T37.52-0.29-0.77%) is continuing to investigate the cause of a Listeria bacteria contamination that prompted the company to voluntarily recall several lots of cheese from an unidentified Quebec plant.
Canada's largest cheese processor said production has been redirected to another facility while it cleans up the problem.
"We continue to investigate to find out the root cause of the problem and to make sure that we can put the necessary measures in place," Sandy Vassiadis, director of corporate communications, said in an interview on Monday.
The Montreal-based firm announced Friday evening that it has recalled Faith Farms Ribbon Slices process cheese sold in two kilogram packs with a best before date of May 5, 2011.
The contamination involves 11,000 kilograms of processed cheese from five lots that was discovered through routine testing, Ms. Vassiadis said.
The cheese was sold through cash and carry and deli stores, and may also have been sold to food service institutions like restaurants, hospitals, day care centres and nursing homes.
The product was distributed in Quebec, Ontario, New Brunswick, Prince Edward Island, Nova Scotia and Newfoundland and Labrador.
A battery of tests has determined that the contamination was restricted to the five lots of cheese from a single production line, Ms. Vassiadis said.
Industry observers said they expect the costs of the recall on Saputo's reputation will be minimal, provided the incidents are contained to the one line.
The recalled cheese is worth less than $200,000 and there have been no reported illnesses.
Claire and Vikki vomit during Amazing Race food challenge
28.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145363/10/11/28/claire-and-vikki-vomit-during-amazing-race-food-challenge
Amy likes the television show, The Amazing Race.
I don't, and play on my computer while sitting with her after Sorenne has gone to bed.
I did look up this evening as a couple of contestants yakked while consuming vast amounts of Honk Kong food in an attempt to identify one of the five plastic food replicas on the buffet tray. Nice sound effects.
Our marriage is solid.
http://www.cbs.com/primetime/amazing_race/video/?pid=IKHGp2_Rpe8kInA15ZlL_YYPe9TX5fyP&vs=homepage&play=true
US: The science behind turkey magic: Cooking the Thanksgiving bird a mix of physical, chemical reactions
25.nov.10
Monterey Herald
Danielle Venton
http://www.montereyherald.com/local/ci_16709238?nclick_check=1
In kitchens across the nation today, as cooks prepare the Thanksgiving bird, the oven will be the object of a near-magical transformation.
A raw, unappealing, plucked gobbler will go in. If all goes well, a tender, browned, aromatic wonder will come out.
The change is the result of a host of physical and chemical reactions. For the curious, an investigation into the science of cooking the grand old bird offers useful insights.
Ever had turkey tartare? Not likely. Meat such as beef and fish is tender and flavorful when rare. When prepared properly, these can be relatively clean as well. But undercooked poultry is a tough, bland, bacterial growing ground.
Cooking addresses each problem. High heat kills bacteria. Cooking unravels protein fibers making the meat more tender and easier to chew. Cooking — in particular, browning — creates wonderful scents and flavors that make our mouth water.
Poultry preparation requires special vigilance. An uncooked turkey carries potentially dangerous bacteria on the outside and the inside of the carcass. When turkeys are slaughtered and eviscerated, their intestines are unavoidably punctured.
"When they are cleaned, some of their feces are spread around the inside of the bird, and the outside," said food safety expert Benjamin Chapman, from North Carolina State University.
"The inside of the bird is actually the most contaminated part."
Cooking your bird to an internal temperature of 165 degrees Fahrenheit will kill any bacteria. But, Chapman cautions, turkeys need to be cooled properly. He suggests separating uneaten portions in medium-size plastic bags and laying them in the refrigerator to cool. Leaving cooked meat around for longer than two hours will only invite other bacteria to grow.
"It's quite complicated to prepare a large meal for 10 to 15 people and to get the timing right for everything," he said. "Good safety is important to pay attention to, though, because we see a spike in food poisoning outbreaks around the holidays every year."
While you faithfully cook your bird to 165 degrees, what is happening to it?
Cooking softens meat by unraveling coiled muscle fibers and connective tissue. But overcooking will squeeze out the moisture in the meat and congeal the muscle fibers, leaving it tough and dry.
Brining a turkey — soaking it in salty water — moistens the meat and infuses salt throughout the bird. Salt allows protein fibers to hang onto more water while cooking.
Cooks should be aware the temperature will continue to rise inside the bird a few degrees, even after it is removed from the oven. Heat from the hotter outside of the bird will continue to transfer inward, so it should be taken out 5 to 10 degrees prior to the desired temperature. A 20-minute "standing time" will redistribute the meat's juices and let some muscle fibers that have contracted under the heat to relax. The turkey is then easier to carve.
Clinical report—management of food allergy in the school setting
29.nov.10
Pediatrics
Scott H. Sicherer, MD, Todd Mahr, MD
http://pediatrics.aappublications.org/cgi/content/abstract/peds.2010-2575v1
Food allergy is estimated to affect approximately 1 in 25 school-aged children and is the most common trigger of anaphylaxis in this age group. School food-allergy management requires strategies to reduce the risk of ingestion of the allergen as well as procedures to recognize and treat allergic reactions and anaphylaxis. The role of the pediatrician or pediatric health care provider may include diagnosing and documenting a potentially life-threatening food allergy, prescribing self-injectable epinephrine, helping the child learn how to store and use the medication in a responsible manner, educating the parents of their responsibility to implement prevention strategies within and outside the home environment, and working with families, schools, and students in developing written plans to reduce the risk of anaphylaxis and to implement emergency treatment in the event of a reaction. This clinical report highlights the role of the pediatrician and pediatric health care provider in managing students with food allergies.
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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