Food business owners should worry about hepatitis A. Individuals can shed the virus without showing symptoms and even an infected handwashing superstar will result in lineups outside the business or at the health department while patrons get their post-exposure shots. Even with the costs associated with turnover, I’d probably vaccinate my staff.
According to WBTV, a Charlotte, NC Papa John’s manager has been diagnosed with the virus after traveling out of the country resulting in thousands being exposed.
During a press conference on Thursday evening, officials said the employee was a manager at the Papa Johns restaurant who contracted Hep A while traveling out of the country.
The employee was diagnosed on Monday or Tuesday of this week.
“The Mecklenburg County Health Department is working with the State Health Department and our Public Information Office on coordinating messages about what residents who ate food from the restaurant should do,” the email states.
If you ate at the restaurant between March 28 and April 7, officials say you should get a hepatitis vaccination. The vaccine is effective if you were exposed within the last 14 days and could prevent you from getting sick. If you ate food from this location between March 24 and March 27, officials say the vaccination would no longer be effective. In this case, you should be aware of the symptoms and notify your physician if you see them.
There will be a vaccination clinic for people at the Cabarrus County Health Department and Mecklenburg County Health Department on Friday from 4 pm to 8 pm.
Muskegon, MI birthplace of the Detroit Red Wings’ Justin Abdelkader and punk rocker Iggy Pop is also home to what looks like a foodborne illness outbreak. According to Mlive, patrons of Bonicki’s Bistro reported illnesses to owner Norm Spyke as well as the local health authorities.
Officials at Public Health – Muskegon County are asking recent patrons of a Muskegon Township sports bar to fill out a survey to gather data for a foodborne illness investigation.
Bonicki’s achieved compliance with the Michigan Food Law on Jan. 8, according to the latest inspection data available online at www.swordsolutions.com. The records show that sanitarians cited the restaurant for priority violations related to ice and food storage that were eventually corrected.
On the Bonicki’s Sports Bistro Facebook page is a message from the ownership:
Contrary to some news organizations poor reporting skills
WE ARE STILL OPEN!
The Muskegon County Health Department has been here and has checked us on everything, they found nothing wrong with how we store, prepare, cook, or serve our food.
During this time please remember the people that work here, for many of them this is their only job, bad press effects everybody.
Getting sick from food sucks too.
Earlier this year Time Magazine included Princess Cruise Line’s ship, the Crown Princess on a list of the 13 worst cruise-related norovirus outbreaks.
4. Princess Cruises, Crown Princess (January 2010)
Total number sick: 396
5. Princess Cruises, Crown Princess (February 2012)
Total number sick: 363
In June 2013 Las Vegas’ Firefly Tapas Kitchen and Bar was linked to over 250 cases of salmonellosis. Investigators fingered cross-contaminated chorizo as the likely source. At the time of the outbreak owner Tabitha Simmons was quoted as saying, “It’s just sad because we’ve been vilified and we did not want anyone to get hurt. We certainly weren’t managing our restaurants poorly.”
According to Fox 5, Las Vegas health inspectors gave another Firefly location 38 inspection demerit points resulting in a C grade in March.
The owners of Firefly Tapas Kitchen and Bar acknowledged on Tuesday it received a “C” rating when inspectors for the Southern Nevada Health District inspected the eatery at 11261 S. Eastern Ave. in Henderson on March 31.
Of the 38 demerits it incurred, Firefly was flagged for violations including those for handwashing, improper refrigeration of food, food improperly cooked at the proper temperature and failure to properly store food from potential contamination, according to SNHD’s website.
In a statement from Firefly owners John and Tabitha Simmons, the March 31 inspection was random. The owners also said the eatery was cited for 1-day-old expired food in the refrigerator.
The owners went on to say they corrected the violations within hours of the inspection. A subsequent inspection the following Friday, April 4, brought the restaurant’s rating back up to an “A,” the owners said on Tuesday.
Sure looks like they are managing their restaurants poorly, food safety-wise.
I’ve only once had raw oysters, on a trip to New Zealand while in graduate school where some Kiwi food safety folks urged me to try the delicacy.
They were slimy.
I determined that the taste benefit wasn’t worth the risks for me.
According to the Vineland Gazette, a 2013 outbreak of Vibrio parahaemolyticus, linked to Katama Bay (MA) oysters prompted the Massachusetts Massachusetts Department of Fish and Game, Division of Marine Fisheries and the Department of Public Health, Bureau of Environmental Health, Food Protection Program to develop a plan to limit Vibrio risks.
A Vp control plan takes effect next month that will require faster cooling and delivery of oysters, changes in handling methods for harvesters, specific requirements for icing and new rules for record keeping among commercial oyster growers.
Backed by the state Division of Marine Fisheries, the rules will be in effect from May 19 through Oct. 19. The U.S. Food and Drug Administration recommended last year that Massachusetts develop a plan to control Vp during the warm weather months to prevent illness.
Dealing with an ill toddler while away from home is stressful; being 900 miles offshore in a wind-powered boat with a kid who has picked up Salmonella is scary.
Sprouts Farmers Market have, according to a U.S. Food and Drug Administration (FDA) press release have recalled some black peppercorn products due to Salmonella after internal testing revealed the bacterial contamination.
Sprouts Farmers Market, Inc. (the “Company”) is recalling Organic Black Peppercorns sold under the Sprouts brand name from all stores. This product has the potential to be contaminated with Salmonella.
The recalled Organic Black Peppercorns were distributed to Sprouts Farmers Market stores in Arizona, California, Colorado, Kansas, New Mexico, Nevada, Oklahoma, Texas and Utah. No illnesses have been reported to date.
The product comes in a 2.12-ounce, clear glass jar marked with lot #3287 on the bottom of the container and with an expiration date of October 2016. Each container is identified with an individual label showing the Sprouts Farmers Market company logo, the description: Organic Black Peppercorns.
Sprouts Farmers Market initiated the recall after a sample taken during routine testing by the FDA revealed the presence of Salmonella in one lot of Organic Black Peppercorns.
For a good primer on Salmonella in low moisture foods check out this presentation from FDA’s Jenny Scott.
With the first ramps making their way to New York restaurants, the North Carolina spring is here.
According to ASIA-plus, 33 residents of a Tajikistan village have contracted botulism from a risky batch of home canned tomatoes, tragically leading to a 10-year-old’s death.
The boy was one of 33 residents of the Qahramon village in Sughd’s Asht district who have contracted botulism poisoning by eating home-canned tomatoes. According to the Sughd Center for Sanitary and Epidemiological Supervision, four of them were in the intensive care unit.
Food Safety Talk, a bi-weekly podcast for food safety nerds, by food safety nerds. The podcast is hosted by Ben Chapman and barfblog contributor Don Schaffner, Extension Specialist in Food Science and Professor at Rutgers University. Every two weeks or so, Ben and Don get together virtually and talk for about an hour. They talk about what’s on their minds or in the news regarding food safety, and popular culture. They strive to be relevant, funny and informative — sometimes they succeed. You can download the audio recordings right from the website, or subscribe using iTunes.
In Episode 58 the guys started the show admiring Ben’s new computer, and his House of Clay beer, before talking about Don and Victoria Backham’s treadmill desks, Ricky Gervais bathtub photos, dressing up like a realtor, and confidence intervals.
Don and Ben then welcomed Bill Marler to the show. Bill’s notoriety started with the Jack-in-the-Box outbreak (documented in the book Poisoned). The discussion moved to the Jensen farm legal case, in particular, the criminal aspects of unknowingly shipping contaminated food and the involvement of service providers, i.e. auditors. The guys also discussed the impact on apportioning liability as a result of the recent North Carolina limiting farmers liability law. The conversation then turned to Salmonella and Foster Farm’s chicken and no one could understand why there hadn’t been a recall.
The guys then discussed Listeria and cantaloupes, including CDC’s recommendations and Don’s paper on “Modeling the growth of Listeria monocytogenes on cut cantaloupe, honeydew and watermelon.”
After a short detour via the AVN Awards, Bill got the chance to explain why he generally doesn’t take on norovirus cases and the lengths he goes to before taking on a case, using the Townsend Farm Hepatitis A outbreak as an example. The conversation then turned to auditors and what the impact of the Jensen Farm litigation case might be.