Avocado vomit tales and Listeria

I don’t like avocados.

There was this one time my ex-wife made an avocado dip to take to my relatives and was so drunk or hungover she barfed up all this green garlicly stuff at the side of highway 400, headed to Barrie.

guacamoleIt smelled awful.

Maybe she had Listeria (doubtful).

Listeria monocytogenes can grow and multiply in various food matrices and cause severe human illness. Apart from the influence on consumer health, L. monocytogenes contamination of ready-to-eat (RTE) food products causes major economic losses due to product recalls.

Control of foodborne pathogens in RTE food products is a challenge, specifically in foods that cannot undergo a heat-treatment during processing. The aim of this study was to develop control strategies for the management of L. monocytogenes in an avocado processing facility, additional to a quality control system. An in-house monitoring system (IMS) was established to test specifically for Listeria spp. in the final products and processing environment, including floors, equipment, work areas and personnel. Guacamole and environmental samples were collected and tested on-site for Listeria with the ISO 11290-1 method.

Based on the prevalence of Listeria, the facility introduced new strategies in processing to counter cross contamination. Results from the 2014 guacamole production season showed almost complete eradication of Listeria spp. in final products (0.17%, n = 1170) and the processing facility (0.79%, n = 1520). This is a major achievement since the highest incidence of Listeria spp. over a period of five years was measured at 11.39% (n = 948) in the final product during the 2013 season and 13.44% (n = 1927) in the processing facility in 2011.

These results indicate that successful management of Listeria spp. in an avocado processing facility can be accomplished with in-house monitoring of the listerial population and subsequent adjustments to the processing system.

So it probably wasn’t Listeria. Just booze.

Successful management of Listeria spp. in an avocado processing facility

Food Control, Volume 62, April 2016, Pages 208–215

Amy Strydom, René Vorster, Pieter A. Gouws, R. Corli Witthuhn



It’s called barfblog: soldier gets puked on and doesn’t move

At a Remembrance Day service in the UK (that’s what the British Commonwealth calls Veteran’s Day) took a barfy turn today when, according to the Daily Star, a soldier fell ill, and yacked on a fellow service member.

The unflappable trooper was snapped covered in what appears to be bright yellow puke after a fellow serviceman fell ill this morning.

Despite being blasted with bile, the soldier steadfastly maintained his composure as the nation paused to pay its respects.Soldier-puked-on-Remembrance-Sunday-325994

The unlucky soldier, whose identity is currently unknown, was standing close to the Cenotaph when the drama occurred.

Phenomenally, the puked upon guy stood still for the rest of the service.

Safer food saves lives

That’s the view from the U.S. Centers for Disease Control and Prevention, and I agree.

powell.food.safety.aug.15Contaminated food sent to several states can make people sick with the same germ. These multistate outbreaks cause serious illness, and more of these outbreaks are being found. Multistate outbreaks caused 56% of deaths in all reported foodborne outbreaks, although they accounted for just 3% of all such outbreaks from 2010 to 2014. Foods that cause multistate outbreaks are contaminated before they reach a restaurant or home kitchen. Investigating these outbreaks often reveals problems on the farm, in processing or in distribution that resulted in contaminated food. Lessons learned from these outbreaks are helping make food safer. To protect the public’s health, government at all levels and food industries need to work together to stop outbreaks and keep them from happening in the first place.

Food industries can:

Keep records to trace foods from source to destination.

Use store loyalty card and distribution records to help investigators identify what made people sick.

Recall products linked to an outbreak and notify customers.

Choose only suppliers that use food safety best practices.

Share proven food safety solutions with others in industry.

Make food safety a core part of company culture.

Meet or exceed new food safety laws and regulations.


what.is.safe.food.09Multistate foodborne outbreaks are serious and hard to solve.

Multistate outbreaks can be hard to detect.

Contaminated food grown or produced in a single place can wind up in kitchens across America.

People in many states may get sick from a contaminated food, making it difficult to spot the outbreak.

Detecting that an outbreak is happening requires specialized testing of germs in laboratories across the country.

Multistate outbreaks can be hard to investigate.

Investigators depend on sick people to remember what they ate several weeks earlier.

If the problem is a contaminated ingredient, people may unknowingly eat it in many different foods.

Unexpected foods have been linked to recent multistate outbreaks, such as caramel apples and chia powder.

Contaminated food can be hard to trace to the source.

Companies may not have complete records of the source or destination of foods.

food.that.doesn't.make.you.barf.09Imported food can be even harder to trace to its source, and imports to the US are increasing.

Many different farms may produce the beef in a single burger or the fresh vegetables sold in a single crate.

Innovative methods are helping detect and solve more multistate outbreaks.

New DNA sequencing technology is improving public health’s ability to link germs found in sick people and in contaminated foods.

Information technology is helping investigators in many places work together.

Efforts by food industries are helping trace contaminated foods to their source.

What Can Be Done

The Federal government is

Implementing improved food safety laws and regulations.

Working with state and local health departments to use better methods, including DNA sequencing, to find, investigate and quickly stop multistate foodborne outbreaks.

Helping state and local health departments improve food safety inspections and guidelines.

State and local public health agencies can

Encourage clinical laboratories to quickly submit germs from sick people to the public health laboratory for advanced testing.

Test the germs from sick people quickly to find if others got sick from the same germ.

Interview sick people promptly about what they ate, using standard questions.

Family guy barfTest suspect foods, if available.

Participate in national networks to share improved methods for investigating multistate outbreaks.

Encourage industry actions that focus on preventing foodborne disease.

Health care providers can

Submit germs from sick people quickly to public health laboratories for advanced testing.

Report suspected outbreaks rapidly to the local or state health department.

Inform patients or caretakers of those in high-risk groups that they have an increased risk for food poisoning. These include pregnant women, adults over 65 years, children under 5, and people with weakened immune systems. Steps to prevent food poisoning can be found on: www.foodsafety.gov

Food industries can

Keep records to trace foods from source to destination.

Use store loyalty card and distribution records to help investigators identify what made people sick.

Recall products linked to an outbreak and notify customers.

Choose only suppliers that use food safety best practices.

Share proven food safety solutions with others in industry.

Make food safety a core part of company culture.

Meet or exceed new food safety laws and regulations.

Everyone can

Check for food recalls and information about how to handle and prepare food safely on: www.foodsafety.gov

food.safety.stickerTake action if you think you have a foodborne sickness:

Talk to your health care provider.

Write down what you ate in the week before you started to get sick.

Report your sickness to the health department if you think you are part of an outbreak.

Assist public health investigators by answering questions about your sickness.

Consider getting a loyalty card where you shop. If there is a recall, the store can use the card to notify you.

50 shades of barf

Jamie Dornan was left vomiting after auditioning to star alongside Tom Cruise in Rock of Ages.

fifty-shades-grey-movie-release-dateThe 32-year-old, who plays Christian Grey in Fifty Shades of Grey, was left mortified after an attempt to boost his confidence before an audition backfired.
Jamie was hoping to land the lead role of Drew Boley and was tasked with performing a Foreigner song.

He said: “I had to sing Waiting For A Girl Like You. It’s nearly impossible to sing, and I’ve got quite a deep voice when I sing.

“My audition was at 10 in the morning on the Warner Brothers lot. I convinced myself it would be a good idea to have a bit of whiskey to relax my vocal cords and maybe as a bit of a confidence booster. I took a swig of Jameson and I instantly f**king puked.
“So I’m standing with all these executives driving around in golf carts, as I’m vomiting on the lot. It was a bad look.

“I hadn’t been clever enough to bring mouthwash. And then I had to go in, stinking of whiskey and vomit and proceed to sing Waiting For A Girl Like You, which I couldn’t sing.”

“It was the worst situation ever,” he added. “Obviously, I didn’t hear anything back.”

Canberra uses cow shares to get their raw milk fix

A Canberra woman admits “it would be fair to say that pasteurised milk would be safer” but she still intends on using raw milk for her family.

sprout.santa.barf.xmasSaffron Zomer developed a taste for raw milk while living overseas.

She is now involved in a cow share scheme which presently enables her to consume the untreated milk.

Ms Zomer is among around 25 Canberra households who are part of the scheme run by Julia McKay a dairy farmer at Bungonia north of the nation’s capital.

Ms McKay delivers around ten litres of milk on a weekly basis to the various shareholders.

Ms Zomer gets the milk “primarily because its delicious” after living in Switzerland where she and her husband had access to raw milk.

“I did some research and I think the nutritional value is higher.” Ms Zomer said.

Ms Zomer has three children, one who is newly born and not feeding on the milk.

“My oldest isn’t much of a milk drinker, but the little one likes it and he is always excited when it is delivery day because the milk is really fresh and he doesn’t like to drink supermarket milk anymore.” she observed.

Family guy barfShe argues that there is a clear difference in the taste of raw milk when compared to supermarket milk.

Her husband uses some of the milk to make cheese.

Ms Zomer compares drinking of raw milk to eating other unprocessed food.

“I also let my kids eat seafood, sprouts and raw spinach and chicken.

I wouldn’t let my kids eat raw sprouts. Or raw milk.

Coldplay is worst thing to happen to music, and Gwyneth is worst thing to happen to food; maybe that’s why they hooked up

There was this one time, that saint Gwyneth made everyone throw up, and shockingly, it wasn’t from the overwhelming nauseous feeling they got from hearing Gwyneth Paltrow talk about how perfect Gwyneth Paltrow is all evening.

"Mortdecai" Los Angeles premiere***NO DAILY MAIL SALES***It was from food!

That’s right, famous cookbook author Gwyneth Paltrow admitted on The Rachael Ray Show (via Glamour) Friday morning that she once made a meal that made everyone fill the 17th century gilded French porcelain toilets in her home with hot barf. Now, I’ve read both of Goopy’s cookbooks, and I’d say that roughly 79% of what I saw gave me the heaves (so many vegetables and not ONE recipe for Frito Pie). But according to Goopy, it wasn’t because she was serving her guests some kind of disgusting pickled heirloom kholrabi over mashed sunchoke bullshit; it was because she screwed up the recipe for eggplant parmesan.What do you think?

“I went to the store and bought some eggplant, a jar of tomato sauce, and some really rubbery mozzarella cheese. I didn’t know that when you cook eggplant, you first have to sweat it to get all the bitter juice out, and I didn’t realize that you also have to bread eggplant parmesan and fry it before. So I put slices of raw eggplant with jarred tomato sauce and mozzarella. And everyone threw up.”

What do you think?


Mick Fleetwood barfs, cutting concert short

Midway through Fleetwood Mac’s Pinnacle Bank Arena concert Saturday night, in Lincoln, Nebraska, drummer Mick Fleetwood suddenly became ill.

mick-fleetwood1“Mick is really sick,” Stevie Nicks told the crowd, adding that Fleetwood was backstage throwing up. “We feel terrible, but we can’t really make him play. Give us a minute, and we’ll figure out what to do.”

That turned out to be playing two more songs.

A drum tech named Steve took over Fleetwood’s kit for “Go Your Own Way,” which is usually the song the band plays before two encores.

Then, after a short break, Christine McVie returned to the stage at a grand piano, playing and singing “Songbird” accompanied by guitarist Lindsey Buckingham.

“Poor old Mick is really sick,” McVie said. “I sing this for him and for all of you.”

“Songbird” has been the final song on the band’s “On With the Show” tour, usually capping a 2½ hour show. Saturday’s truncated set ran just over 90 minutes.

Australian Open tennis player from New Jersey vomits during match

American tennis player Christina McHale was caught spewing her guts onto the court at the Australian Open multiple times during her match Monday but still managed to win her first round match.

Video of the 22-year-old from Teaneck, New Jersey bending over and throwing up multiple times, which ESPN replayed in slow motion, is being viewed by many online. But the tennis star did have a sense of humor about it after the gutsy match ended.

“That was one of the craziest matches of my life… Sorry for the overshare! Thanks for your amazing support, so happy :) #ausopen15” she posted on Instagram.

McHale, who is ranked 54th by the WTA, rallied back from the incident and defeated Stephanie Foretz, of France, 6-4, 1-6, 12-10.]

Ref barf

It happens.

Fans were treated to an odd, if not gross, incident during Friday’s hockey (the ice kind) game between the Tampa Bay Lightning and Pittsburgh Penguins.

Play came to a halt midway through the first period after Leggo, an NHL official with over 1,000 games under his belt, vomited on the ice.


The game was delayed several minutes. Leggo was given the rest of the day off and the matchup resumed under the three-official system.