At least 22 sickened in E. coli outbreak on Minnesota Reservation

At least 22 people on the Fond du Lac Reservation experienced foodborne illness linked with E. coli bacteria, a spokesperson with the Minnesota Department of Health said Wednesday.

waterlakestream1The news was first posted on the band’s website Tuesday, when it indicated there were several cases. The band is cooperating with the state health department’s investigation, which has yet to pinpoint a cause of the contamination.

The strain is believed to be E. coli O157, commonly associated with ground beef, said the spokesperson. The strain that prompted Applebee’s restaurants to adjust its Minnesota menus earlier this month was E. coli O111, the spokesperson said as a way of comparison. The restaurant chain voluntarily changed a supplier as well as removed its Oriental Chicken Salad and other nuts and leafy vegetables from its Minnesota menus in that instance.

Health department spokesman Doug Schultz said the 15 people reported ill in that case was “probably the tip of the iceberg.”

Schultz explained that Minnesota is a “real-time investigation” state, placing it at the forefront of reactions to foodborne illness. The goal of a real-time investigation is to arrest the spread of illness by pulling potentially contaminated fare, rather than other states, which conduct follow-up investigations.

The moves Wales has taken to stop future outbreaks of E.coli

Positive progress has been made by the majority of Welsh local authorities in preventing future outbreaks of E.coli, a new report has found.

mason.jonesThe Food Standards Agency’s (FSA) Food and Feed Law Enforcement Review in Wales, commissioned in January 2014, looked at what progress has been made to implement recommendations of the Pennington inquiry following a serious outbreak nine years ago.

Five-year-old Mason Jones, from Deri, near Bargoed, Rhymney Valley, died in 2005 and more than 150 others fell ill with the O157 strain across Bridgend, Merthyr Tydfil, Caerphilly and Rhondda Cynon Taff.

The outbreak, which struck 44 schools, was the UK’s second biggest.

But the new report, which was unveiled at the Royal Welsh Show, said most councils had “acted decisively” to implement recommendations of the 2009 Pennington inquiry.

powell_tipton_slasher_10_0_storyGwynedd Council was singled out as the only exception.

The FSA set up a food hygiene delivery programme in response to the inquiry’s recommendations and developed a programme of work to improve food hygiene delivery and enforcement across the UK.

Local authority data has confirmed there have been significant improvements in the proportion of food businesses in Wales which are compliant with food hygiene law.

The report said the introduction of the food hygiene rating scheme – known as “scores on the doors” – and collaborative working between local authorities, the FSA and the Welsh Government has empowered consumers to make informed choices about where they eat.

Wales is the only part of the UK where all businesses must display their rating by law.

Want to avoid an E. coli burger? Cook the outside and inside to 71°C (160°F) – regardless of color

It’s a beautiful thing, for a Brit publication to embrace temperature, even when their own overpaid food safety types won’t.

terrance.phillip.fartExcept the person giving the advice is Canadian.

Dietitian Cara Rosenbloom, writer of the Words To Eat By blog, said minced beef is one of the main carriers of E. coli, a harmful bacteria among the most common causes of food poisoning.

But, she said, spotting a burger riddled with the bacteria is difficult as the meat will smell and look normal.

‘While the surface of any meat can technically harbor E. coli, it is killed when you cook food at a high temperature.

‘If E. coli is on the surface of a steak, it is killed by the grill, even if the inside of the meat stays pink.

Needle tenderized?

Irish childcare facility closed due to E. coli outbreak

A childcare facility in county Cavan will remain closed until the area is cleaned following an outbreak of verotoxigenic E. coli.

HSE-300x162The Health Service Executive says that they were notified of a case of E. coli in a child at the facility in county Cavan. It followed a confirmed case of a similar infection in another attendee at the same facility back in April. The HSE was notified of the latest case of E. coli in a child at this facility over three weeks ago. It followed a confirmed case of a similar infection in another attendee at the same childcare facility back in April. The Health Service Executive says no source was identified for the infection in the previous case.

We’ve always done it this way and haven’t made anyone sick; Sark Butter recalled from shops after E. coli found

Sark dairy farmer and butter producer Phil Perree was devastated about the recall, which had followed routine product testing by Environmental Health to ensure food products are safe to be eaten.

sark.butterAny presence of E.coli makes food unsafe to eat.

‘We use unpasteurised milk to make our butter which is the traditional way we’ve always done it. Pasteurising obviously kills off the extra bacteria. Perhaps the problem has been caused by this heat or because it’s been stored for too long,’ he said.

‘I’m not sure what’s going to happen at this stage. At the moment we have put a halt to everything, I’m not sure whether we will even carry on after this – hopefully everything will get sorted. I’m very sorry to all our customers and very thankful for all the support we’ve had from them over the years.’

He said he produced roughly 100lbs of butter per week.

E. coli outbreak at Minnesota reservation

The Minnesota Department of Health has confirmed several cases of a foodborne illness linked to E-coli on the Fond du Lac reservation.

Between six and 12 people have come down with symptoms of E-coli poisoning over the last week.

The Department of Health is still investigating the source of the E-coli contamination and does not know the strain of the outbreak.

Label rules take effect next month for mechanically tenderized beef in Canada

Canadian shoppers will be able to see next month if the beef they’re buying has been mechanically tenderized.

Labelling regulations to take effect Aug. 21 are designed to protect consumers after the largest meat recall in the country’s history two years ago.

needle.tenderize.crHealth Canada says beef that has been mechanically tenderized must have a sticker saying that.

Packaged steaks must also have cooking instructions that the meat must reach an internal temperature of 63 C and must be turned at least twice.

Health Canada says the rules are meant to ensure that tenderized meat is labelled from the processor to the consumer, since it’s hard to tell just by looking at it.

But Bruce Cran, president of the Consumers’ Association of Canada, said the cooking requirements are too complicated for most people and he wants mechanical tenderizing banned outright.

“What average Canadian having a beer and a steak is going to measure the temperature of the meat?” Cran asked.

Cran says irradiation of all meats is the best way to ensure meat is safe.

Health Canada received an application to irradiate ground beef, poultry, shrimp and prawns a decade ago, but a spokesman says the public was worried about the process.

Another application from the industry is under consideration.

Mark Klassen, director of technical services with the Canadian Cattlemen’s Association, supports irradiation but says mechanically tenderized beef is safe as long as it’s cooked properly.

Klassen said the association was involved in the research that supported the new labelling, including the cooking instructions. He says it also tested the labels with a sample of Canadians to make sure they were understandable and practical.

He said the research determined that earlier Health Canada instructions to bring the meat to the same internal temperature as ground beef, 71 C, made the beef tougher. He said 63 C is safe as long as the meat is turned at least twice.

135 sick; maybe piping hot isn’t the best advice: Nottingham takeaway Khyber Pass closed after E. coli ‘outbreak’

I have no idea why it takes the Brits so long to inform people of impending health risks, other than the bureaucrats think they know better than the plebes.

the-khyber-passMore than 100 people fell ill after an “outbreak” of E. coli at a Nottingham takeaway, prompting an investigation by Public Health England.

The city council shut down The Khyber Pass in Hyson Green last month after reports of 13 people falling ill.

Now it has discovered 135 cases of gastrointestinal problems, 17 of which have been confirmed as E. coli.

The cause of the bug is not known and the restaurant will remain closed until the investigation is complete.

Paul Dales, from Nottingham City Council, said: “While a high number of cases with food poisoning-like symptoms relating to Khyber Pass have been reported to us, we are confident the closure of the premises has contained the outbreak.”

Nobody was available to comment from The Khyber Pass.


Quackery confirmed: raw beef making a comeback

It took a pregnant mother-of-one to point out to the six-figure bureaucrats at Queensland Health that a leaflet promoting the Australian Vaccination-Sceptics Network was included in  pregnancy packs and listed as the only information source for vaccinations.

bullshitNot much different than Toronto Sick Kids hospital saying pregnant women can eat deli meats as long as they come from “reputable sources.”

And now the Washington Post, with this piece of food porn: “Every once in a while, Kapnos chef-owner George Pagonis will prepare a dish of lamb tartare, carefully plating the beautiful oval of ground meat atop a swish of charred eggplant puree and dollops of harissa, send it to the dining room — and it will promptly come back to the kitchen, untouched.

“A couple of people, when they order it, I guess they don’t know what tartare is. And they’re like, ‘Oh, is this raw?’ And they send it back,” said Pagonis. “You take all this time to make it look nice, and you’re like, what are you doing? I get all upset.”

But occasions for Pagonis to get upset are becoming almost as rare as that rosy-red lamb he’s serving. Diners are rediscovering the pleasures of a plate of velvety raw meat, as steak tartare makes a comeback (along with its Italian cousin, carpaccio).

Raw-meat dishes in ethnic cuisine — the Vietnamese bo tai chanh, Ethiopian kitfo and gored gored, and Lebanese kibbeh nayeh — are, of course, impervious to trends. But tartare, once a mark of sophistication at the “continental” restaurants of old, fell out of favor after the mad cow and E. coli scares of the 1990s. Now that the best restaurants are more cognizant of the conditions in which their animals are raised, diners who were once wary of eating raw meat might be more willing to let their guard down.

“Especially now, with these chef-driven restaurants, chefs are sourcing great products. And these products are more okay [for] eating raw,” said Pagonis. “People are trusting us.”

Absolute bullshit.

bullshit 2dIn December, an outbreak of E.  coli traced to steak tartare at a restaurant in Montreal sickened seven people. But Cliff Coles, president of California Microbiological Consulting, a company that tests food for produce and meat purveyors, said the risk of illness is minimal if chefs prepare well-sourced meat in a clean kitchen using proper technique.

“The beef industry has done a lot to improve not only the quality of the beef but the microbiological quality,” Coles said.


Bullshit ferments and grows and stinks. No bullshit. Literally.

Non-O157 shiga toxin–producing Escherichia coli in U. S. retail ground beef

Shiga toxin–producing Escherichia coli (STEC) serotype O157:H7 and serogroups O26, O45, O103, O111, O121, and O145 are the leading cause of STEC-associated infections in humans in the United States. In the United States, these organisms are considered adulterants in raw nonintact beef products and in intact beef destined to be made into or used in nonintact raw beef products.

groundbeef_mediumThe objective of this study was to provide an estimate of the burden of the six serogroups of non-O157 STEC in ground beef obtained from retail stores across the United States. A convenience sample of commercial ground beef products (n = 1,129) were purchased from retail stores in 24 states from October 2011 to May 2012. The samples had various lean/fat proportions, muscle group of origin (chuck, round, sirloin, or not specified), and packaging types. For each ground beef sample, 25 g was inoculated in 225 ml of modified tryptic soy broth, stomached for 1 min, and then incubated at 41°C for 18 ± 2 h. These enrichment cultures were then screened for stx, eae, and O group genes using a commercially available, closed-platform PCR-based method. The potential positive samples were subjected to immunomagnetic separation and plated on modified Rainbow agar. Morphologically typical colonies were subjected to latex agglutination and PCR determination of stx and eae genes. Nine (0.8%) of the ground beef samples were potentially positive for at least one STEC serogroup after PCR screening. The serogroups detected by PCR assay were O26 (four samples), O103 (four samples), O145 (three samples), O45 (two samples), and O121 (one sample).

No STEC isolates belonging to these serogroups were recovered from the sample cultures. The current research provides updated surveillance data for non-O157 STEC isolates among commercial ground beef products and information regarding the potential sources of contamination from different parts of beef trims destined for ground beef production.

Journal of Food Protection®, Number 7, July 2014, pp. 1052-1240, pp. 1188-1192(5)

Liao, Yen-Te1; Miller, Markus F.1; Loneragan, Guy H.1; Brooks, J. Chance1; Echeverry, Alejandro1; Brashears, Mindy M.2