A barfblog subscriber sent in this gem. I especially like the last line:
Me: Find a coin upon the ground, Salmonella is to be found
Microbiologist, crushing dreams since 1885.
Claudia Tanner of the Daily Mail reports that an idyllic holiday turned into a health nightmare for a couple when they were struck down with salmonella poisoning at a luxury resort.
Three days into their stay, the pair suffered extreme vomiting, diarrhoea, sweating and stomach cramps in September last year.
Paul, a HGV driver, revealed how he spent the remainder of the week-long holiday going to the toilet 40 times a day.
The pair, from East Kilbride, in South Lanarkshire, Scotland, claim food was left out for hours which attracted flies and the pool was dirty at the four-star Bella Vista Beach Club, where they had paid £620 for an all-inclusive stay.
Back home, Paul’s stools tested positive for salmonella – which is usually caused by eating contaminated food. Lesley was suspected of having the same.
The couple are now seeking compensation.
You’ve got to be fucking kidding.
Paddy Naughtin of the Whitehorse Leader writes that a bad batch of eggs is being blamed for 21 people being struck down by a Salmonella outbreak believed to have been picked up at a Blackburn restaurant.
The Department of Health and Human Services and Whitehorse Council are still investigating the cause of the outbreak which affected at least 21 people who ate at the Food Republic on Blackburn Rd on March 18.
Food Republic co-owner Vanessa Lekkas said she was “genuinely distraught” for those who had been affected and was “humbled by their understanding” .
“In almost 30 years of working in the industry we’ve never seen this happen,” Ms Lekkas said.
“We get hundreds of boxes delivered each week, and it looks like one of those contained a bad batch of eggs.
“We’ve been fully transparent with the council and health authorities, and they’ve seen our food handling processes are up to scratch.
Ms Lekkas said the Food Republic would no longer be serving food made with raw egg products.
Why the fuck didn’t they stop years ago?
There’s been plenty of outbreaks, plenty of publicity, but, humans being humans, they think it won’t happen to them.
I get that.
So in the interest of public health, Australians, stop serving raw egg dishes.
And food porn chefs who are food safety idiots, fuck off.
Your wellness guidelines are making people sick.
Health-types, up your game.
A selection of egg-related outbreaks in Australia can be found here.
Australia still has an egg problem.
The Pork Pie Shop in the beachside city south of Adelaide was forced to stop selling its pork and Ascot pies more than a week ago.
South Australia Health said a total 12 cases of food poisoning had been linked to the pies.
Food and Controlled Drugs director Doctor Fay Jenkins said salmonella was found in a raw egg wash that was applied to the pies only after they had been baked.
“We collected samples and we took swabs at the business and some of those samples came back positive with salmonella,” she said.
“We have to do a bit of forensic work. We have to be like detectives and do a bit more testing to get down to the exact strain that caused the outbreak.”
Dr Jenkins said SA Health was continuing to monitor the business.
“They are allowed to produce these pies but they are not allowed to sell them,” she said.
“They’re making the pies and we’re watching them carefully and making sure they are handled properly and the raw egg wash is not going to be used in the future.”
The outbreak of Salmonella infection from The Pork Pie Shop was linked to 12 cases in people aged 19 to 82, four of whom were hospitalized as a result.
SA Health said there had been four salmonella outbreaks caused by eggs so far this year and 246 people had been affected.
A selection of egg-related outbreaks in Australia can be found here.
Salmonella is a leading cause of bacterial foodborne illness. We report the collaborative investigative efforts of US and Canadian public health officials during the 2013–2014 international outbreak of multiple Salmonella serotype infections linked to sprouted chia seed powder.
Ninety-four persons infected with outbreak strains from 16 states and four provinces were identified; 21% were hospitalized and none died. Fifty-four (96%) of 56 persons who consumed chia seed powder, reported 13 different brands that traced back to a single Canadian firm, distributed by four US and eight Canadian companies.
Laboratory testing yielded outbreak strains from leftover and intact product. Contaminated product was recalled. Although chia seed powder is a novel outbreak vehicle, sprouted seeds are recognized as an important cause of foodborne illness; firms should follow available guidance to reduce the risk of bacterial contamination during sprouting.
A favorite line in the ice hockey linesman course I take every year to be recertified is, “that player exhibited a special kind of stupid”
The N.Y. Times continues its long history of bad food porn-based advice because, they’re New Yorkers, and they are their own special kind of stupid: at least the uppity ones.
Gabrielle Hamilton writes in the New York Times Cooking section that a hand-chopped mound of cold raw beef, seasoned perfectly, at around 3 o’clock in the afternoon on New Year’s Day, with a cold glass of the hair of the Champagne dog that bit you the night before, will make a new man out of you.
Hamilton writes the recipe calls for 8-10 ounces highest-quality beef tenderloin … and to nestle each yolk, still in its half shell if using raw, into the mound, and let each guest turn the yolk out onto the tartare before eating.
Nary a mention of Shiga-toxin producing E. coli or Salmonella or Campylobacter.
After five years I’m slowly starting to learn Australian.
But really, I can’t understand most of what the locals say.
Meat pies produced by a single manufacturer, the Pork Pie Shop in Victor Harbor, south of Adelaide has sickened at least 5 people with Salmonella.
Just cook it doesn’t cut it.
The business has stopped production of the pies and is working on a recall.
The pies are currently stocked by about 30 retailers, including independent supermarkets, delis and butchers across metropolitan Adelaide.
The five salmonella cases have involved people aged 54 to 80. Four of those people have been hospitalised.
The pies — which contain pork, aspic jelly and sometimes veal — were made by the Pork Pie Shop at Victor Harbor and distributed to dozens of supermarkets, delis and butchers across Adelaide, have so far been linked to five cases of salmonella food poisoning.
The five people affected are aged 54 to 80 years of age and of those, four have been hospitalised.
SA Health director of food and controlled drugs Dr Fay Jenkins confirmed five cases of salmonella have been linked to the products from the manufacturer so far.
“The business has since ceased the manufacturing of both products until further notice and is working to recall the pies,” she said.
“Both the pork pies and Ascot pies are stocked at around 30 businesses including independent supermarkets, delis and butchers across metropolitan Adelaide.
“We are working with the manufacturer to ensure the pies will be removed from supply from all stockists as soon as possible.”
Dr Jenkins said people should not consume either products.
“As a precaution, SA Health recommends anyone who has pork or Ascot pies in their home to contact the place of purchase to confirm if the product is from The Pork Pie Shop,” she said.
“If so, people should either discard the pie immediately or return it to the place of purchase.
“Products from other manufacturers will be safe to consume and there is no reason for people to be concerned.”
Federal authorities announced Friday they’re investigating evidence that companies including JBS SA and BRF SA, the nation’s largest meat producers, bribed government officials to approve the sale and export of soiled meat. Federal police served hundreds of court orders, including more than 30 detention warrants, in what local media says is the largest police operation in the country’s history.
Police released transcripts of recorded conversations showing how agricultural inspectors were bribed, sometimes in the form of prime cuts of beef. It’s alleged that some of the meat, including sausages and cold cuts, was adulterated with ingredients including pig heads, and that suspect smells were masked by applying acid. Inspectors who refused to comply, it’s alleged, were reassigned elsewhere by the meat companies.
“It seems like magic realism,” Marcos Josegrei da Silva, the judge responsible for overseeing the so-called Weak Flesh investigation, said in a court order. “Unfortunately, it is not.”
In a statement, the Brazilian unit of Wal-Mart said it fully trusts its internal food safety procedures.
But should consumers?
Agriculture Minister Blairo Maggi said Saturday Brazil fears that it may lose foreign markets for its agricultural products.
The minister confirmed earlier media reports that the United States, the European Union and China have already requested Brazilian authorities to launch an investigation against the unscrupulous meat producers. However, none of these countries has so far announced that it was closing its market for animal products from Brazil.
On Friday, Brazil’s federal police arrested members of a major criminal group involved in trade of tainted food, mostly meat. According to police, the operation involved almost 1,100 police officers and became the country’s largest ever. The operation targeted major Brazilian meat producers selling their products both domestically and internationally.
Investigators detained a number of meat industry employees, who are suspected of bribing agriculture watchdogs to receive quality certificates for low-quality goods without proper checks. Some of those money were reportedly used to finance political parties.
Police says that the suspects also used acid and other chemicals to make the rotten meat appear fresh.
The Finnish Ministry of Agriculture and the Environment has stated it is taking the issue seriously and will investigate if spoiled meat has been brought to Finland.
In Finland, Brazilian meat has been sold in stores belonging to S Group.
In the summer of 2015, some 150 people were stricken with Salmonella at uppity Fig and Olive restaurants in Washington, D.C. and Los Angeles.
The salmonella outbreak shut down the City Center, DC location for six days in Sept. 2015. The Food and Drug Administration and local health authorities never definitively determined the exact source of the salmonella, but truffle mushroom croquettes were a common denominator among Fig & Olive diners who got sick. Components of the dish were pre-prepared at a Long Island City commissary that supplied Fig & Olive’s restaurants around the country with already-made sauces, dressings, and more, and has since been closed.
Six months and a round of layoffs later, one former mid-level executive told Jessica Sidman of Washington City Paper, “They’re an image conscious-first company. They don’t care about the guest. They care about their image, and they care about the bottom line … It’s just not a good company.”
The U.S. Centers for Disease Control has now weighed in on the source of the Salmonella – without naming the restaurant.
During July–September 2015, a total of 159 patrons reported gastrointestinal illness after eating at a single District of Columbia restaurant. Forty-one persons (40 restaurant patrons and one employee) were infected with an indistinguishable Salmonella Enteritidis strain on the basis of pulsed-field gel electrophoresis (XbaI pattern JEGX01.0008). Results from a case-control study using restaurant patron data identified a novel food vehicle, truffle oil, as the likely source of Salmonella Enteritidis infection in this outbreak. Approximately 89% of case-patients reported eating truffle oil–containing items, compared with 57% of patrons who did not report gastrointestinal illness (p<0.001).
Public health officials and consumers should be aware that truffle oil has been implicated as the likely source of a Salmonella Enteritidis outbreak and could possibly harbor this pathogen. Timely engagement of the public, health care providers, and local and federal public health officials, is particularly critical for early recognition of outbreaks involving common foodborne pathogens, such as Salmonella Enteritidis.
At 4:23 p.m. AET on Friday, March 3, 8-year-old Sorenne’s school issued a notice to some parents that said:
“Hepatitis A has been reported at school. Hepatitis A is a viral disease that affects the liver. Anyone can be infected with hepatitis A if they come into direct contact with food, drunks, or objects contaminated by faeces of an infected person.”
I’m not sure they meant drunks, but that’s what it said.
Amy got the e-mail.
I got notification of the e-mail at 5:30 p.m. AET
I immediately called the school.
I e-mailed all the school contacts to say, “Hepatitis A is a serious disease for those who are unvaccinated. It passes fecal-oral, and can be acquired by drinks with straws, but usually not drunks (as your note says).”
Standard procedure in the U.S is vaccination clinics for anyone who has the potential to be exposed, but is only useful if done within a few days.:
Being after 5 p.m. on a Friday, there wasn’t no one around, except for a nice man who said he would investigate.
I e-mailed my questions:
“What is standard vaccination clinic procedure in the event of a positive case?
“What is the vaccination policy for hep A in Australia? Queensland?
“What was the timeline for detection and public notification?”
He said he would do the best he could and call me back.
This is apparently normal.
On Feb. 23, 2017, I e-mailed media relations at Queensland Health to ask, “Can Queensland Health confirm or deny there was an outbreak of Salmonella in Sunnybank (Brisbane) around the Chinese New Year possibly involving deep-fried ice cream?
Going public is about protecting people from public health threats.
Brisbane sucks at it.
Going public: Early disclosure of food risks for the benefit of public health
NEHA, Volume 79.7, Pages 8-14
Benjamin Chapman, Maria Sol Erdozaim, Douglas Powell
Often during an outbreak of foodborne illness, there are health officials who have data indicating that there is a risk prior to notifying the public. During the lag period between the first public health signal and some release of public information, there are decision makers who are weighing evidence with the impacts of going public. Multiple agencies and analysts have lamented that there is not a common playbook or decision tree for how public health agencies determine what information to release and when. Regularly, health authorities suggest that how and when public information is released is evaluated on a case-by-case basis without sharing the steps and criteria used to make decisions. Information provision on its own is not enough. Risk communication, to be effective and grounded in behavior theory, should provide control measure options for risk management decisions. There is no indication in the literature that consumers benefit from paternalistic protection decisions to guard against information overload. A review of the risk communication literature related to outbreaks, as well as case studies of actual incidents, are explored and a blueprint for health authorities to follow is provided.