Squirts Stars, thermometers and gender stuff

In Canada we call the little kids that play hockey, Novices.

sorenne.coffs.horbor.14In Brisbane they call them Squirts.

Novice is better.

Whatever they’re called, mucho kudos to the Brisbane  Southern Stars Squirts (5-9-years-old) on winning all six games at the 4th Annual 3-on-3 tournament at Coff’s Harbour, NSW, during the school holidays (Oct. 4-6, 2014)

I was out a couple of games, but Sheldon (another Canadian) ably stepped up (and his wife helped me), and his daughter Noelle, who may actually be younger than Sorenne, rocked it. I spoke with the kids afterwards to address any concerns and they seemed cool.

We may have gotten outshot every game, but superstar goalie Ronan Hoy registered two shutouts and pulled us though every other game. Each team member was awarded a gold medal, and coach Doug Powell’s medal is already proudly hanging downstairs with old-timey hockey paraphernalia.

Cole Hardiman was a scoring machine while brother Liam was no slouch (thanks for your help, parents Susan and Brad), while Onrii and Didier Dalgity chipped in as well. John Kelly, Alex Wentz Luke McNamara, and Ethan Poole all knew their role and to watch little kids change on the fly, pay attention to offside, and spread out and pass the puck was gratifying when we haven’t really practiced it.

sorenne.stick.hit.oct.14I apologize if I missed anyone, just like when I wake up in the morning and apologize to my wife for anything that may happen, and apologize when I go to bed for anything that did.

And of course we don’t teach little girls to hit other players in the back of the calves where there is no padding; that would be unsportspersonlike.

I didn’t go to the BBQ but Amy did and took a tip sensitive digital thermometer. A coupe of the dads said “Really?”

It’s food safety 1978 here, and more about that next week.

Thanks to all the parents for their time and helping to build the sport.

In a related but sorta unrelated story, my friend Elizabeth Weise, one of the few remaining reporters at the The USA Today, sent out a note asking now that “Apple and Facebook include egg freezing as a benefit. I’m curious what working mothers might think of this. One woman I know said it made her feel as if these companies were in effect saying to employees that they should have kids later on, on their own time. She worried anyone who actually had kids would be seen as a slacker who wasn’t committed to the job. Any thoughts? I’d love to quote some real mothers in the story.”

Also, “Anyone have thoughts they’d like to share with USA Today on Microsoft CEO Satya Nadella’s comment yesterday that women in tech don’t need to ask for raises, they should just trust the system to do well by them.

braun.sorenne.hockeyI can put you in touch with Beth.

How about another gender story? Most people know this– it’s a not a secret.

My comment to Beth was that as a father of five hockey-playing daughters – he’s a jackass.

We’ll work more on positioning for the rest of the season, as well as the basics.

Also, the girls-only session last week was a success. When we started the Guelph girls hockey league in about 1996, (that’s in Ontario, in Canada, a town of about 120,000), the girls came out of the woodwork and now is a vibrant league with house league, various rep teams, and probably some 1,000 girls playing.

girls.hockey.international.oct.14

dp

Dr. Douglas Powell

powellfoodsafety.com

barfblog.com

dpowell29@gmail.com

 

Reader’s Digest nosestretcher alert: 13+ things you shouldn’t eat at a restaurant

In its futile quest to compete in a 140—character universe, Reader’s Digest (Canada) included meat with the bone in as a restaurant no-no.

steak.tartareAnd I quote: “small cuts of meat, like bone-in pork or chicken breasts, are harder to cook thoroughly because their outsides easily char. This often translates to crispy on the outside and raw on the inside. Unlike undercooked beef—say, a rare burger or a steak tartare—undercooked pork and chicken are highly dangerous and could causes foodborne illnesses.”

Rare burgers and steak tartares are microbiological messes and shouldn’t be touched. Regardless of the cut, use a tip-sensitive digital thermometer and stick it in.

barfblog.Stick It In

Hockey, thermometers and disbelief

News has been a little slow because we spent the long weekend with 120 (ice) hockey players in Coff’s Harbour, a primarily fishing town about five hours south of Brisbane, and home to the big banana.

powell.coffsAnd a decent-sized rink, so it was a 3-on-3 games.

The Saturday night is a large BBQ for parents and players of all ages and, as usual, I volunteered to cook and brought a couple of tip-sensitive digital thermometers.

Unfortunately, I spent the night in the hospital for other reasons but, the show must go on.
temp.burgers.coffs..harbour.14Proving that even French professors can use a thermometer, by all accounts Amy was a food safety master.

Although a couple of the parents said, a thermometer, you’ve got to be kidding, Amy had all the answers.

The team I co-coached won gold.IMG_0038 But fun was had by all.powell.coffs.3

big.banana

Use a thermometer and stick it in, not a knife

Bad food safety advice from Tesco Ireland today on Twitter:

@safefood_eu tip: To check meat is fully cooked, stick a sharp knife in & check that there is no pink meat in the middle #homecooks

barfblog.Stick It InColor is a lousy indicator. There’s lots of references on barfblog. Why stick in a knife when you can stick in a tip-sensitive digital thermomter?

Shattered: UK FSA annual science report published

I saw the Rolling Stones in Buffalo in 1981. We stayed up all night, and drove from Guelph, crossing the border about 4:30 a.m. George Thorogood opened in the rain, and was awesome, followed by Journey, who sucked (hence the Journey effect) and then the Stones.

barfblog.Stick It InThe UK Food Standards Agency is the Journey of the food safety biz: they make other agencies look good.

Catherine Brown, the chief executive of the Food Standards Agency, writes in the annual science report that it demonstrates “science is at the heart of everything we do.”

It’s hard to take that seriously from a group that recommends piping hot, steaming hot, and cooked until the juices run clear.

There’s no mention of thermometers.

Brown also writes, “A fundamental principle in this process is to maintain a clear distinction between the independent, expert assessment of risk, and decisions on risk management.”

The U.S. got rid of that in 1997.

But Journey was popular back then.

Stick it in: Australian warning about Hepatitis E cases linked with pork liver

NSW Health is urging members of the public to thoroughly cook pork products, particularly pork livers, after three recent notifications of Hepatitis E in NSW in people who have not travelled outside Australia.

barfblog.Stick It InNSW Health – in collaboration with the NSW Food Authority and the Department of Primary Industries – is investigating the cases which were recorded over the past few days.

Dr Jeremy McAnulty, the Director of Health Protection with NSW Health, said three individuals have likely contracted the illness after consuming either pork liver or pork liver sausages that may not have been properly cooked at home.

“Hepatitis E virus has previously been identified in Australian pig herds but until recently there has been no evidence that humans have acquired the virus from pork products in Australia,” Dr McAnulty said.

“Hepatitis E is common in developing countries where there is poor sanitation and little access to clean drinking water. Although infections have been linked to the consumption of pork products in other developed countries, this has not been seen in Australia before.

“In 2010 there were 14 notifications of Hepatitis E in NSW, in 2011 there were 21 notifications and in 2012 there were 10 notifications – all of which were thought to have been acquired overseas.

“Last year there were 19 notifications of the virus across the State and for the first time included a small number which were acquired locally.

“So far this year there have been 27 notifications, many without a history of overseas travel but with a history of eating pork particularly pork liver during the time they were likely exposed to the virus.”

pork.liverDr Lisa Szabo, Chief Scientist NSW Food Authority, said any raw food product has an element of food safety risk unless it is correctly handled and prepared.

“Undercooking pork livers and poor handling of them can be dangerous,” Dr Szabo said.

“Cooking livers all the way through will reduce the risk of contracting Hepatitis E virus or other organisms.”

Potentially harmful viruses and bacteria that may be associated with pork livers are all destroyed by thorough cooking and proper handling.

Pork livers need to be cooked all the way through to kill any organisms that may be present – lightly searing the surface is not enough.

Cook to 75°C at the centre of the thickest part for at least two minutes as measured using a digital probe meat thermometer before removing meat from the heat source. Allow livers to rest for at least three minutes before consuming.

It is also important to handle pork livers in a way to avoid cross-contamination.”

To avoid cross-contamination (where particles from raw food come into contact with ready-to-eat foods), it is very important to:

  • wash your hands in hot soapy water and dry thoroughly before preparing food and after touching raw meat;
  • make sure juices from raw meat do not come into contact with other foods
  • thoroughly clean all utensils, equipment and surfaces after preparing raw meat and before contact with other foods;
  • if possible use a separate cutting board and knife specifically for raw meat;
  • store raw meat at the bottom of the fridge so juices can’t drip onto other foods; and
  • keep uncooked raw meat away from other ready-to-eat foods that will not be cooked.

Nosestretcher alert: steaming hot taxpayer-funded UK food safety nonsense

bites.stick.it.inYou don’t even need a temperature probe, just keep dad handy. Meat should be steaming in the middle, with no pink on the inside. Any juices should run clear.”

Nonsense.

And taxpayers pay for this.

I also wouldn’t use tongs on raw meat and then stick them in my apron.

Use a thermometer and stick it in.

And don’t lick the packaging: 59% of poultry positive for Campylobacter in UK

The Food Standards Agency has today published the first set of quarterly results from a new survey of Campylobacter on fresh shop-bought chickens.

cooked.chickenThe results show 59% of birds tested positive for the presence of Campylobacter. In 4% of samples Campylobacter was identified on the outside of the packaging.

Campylobacter is killed by thorough cooking, however, it is the most common form of food poisoning in the UK, affecting an estimated 280,000 people a year.

The 12-month survey, running from February 2014 to February 2015, is looking at the prevalence and levels of Campylobacter contamination on fresh whole chilled chickens and their packaging. The survey will test 4,000 samples of whole chickens bought from UK retail outlets and smaller independent stores and butchers. Today’s results are for the first quarter and represent 853 samples.

*Cook chicken thoroughly – Make sure chicken is steaming hot all the way through before serving. Cut in to the thickest part of the meat and check that it is steaming hot with no pink meat and that the juices run clear.

Steaming hot has apparently replaced piping hot. I wonder how many salaries were involved in that decision. Color is a lousy indicator of safety (the chicken, upper right, is microbiologically safe). Use a thermometer and stick it in.

barfblog.Stick It In

Use a digital meat thermometer

Consumer Reports gets it only partially right when it says, “for perfect roasts, use a digital meat thermometer.”

barfblog.Stick It InInstead of perpetuating the fairytale that thermometers are only used for roasts, the self-proclaimed bishops of all things consumer should be preaching thermometer use in all kinds of foods.

Consumer Reports tested 46 meat thermometers and found 10 impressive enough to make our top picks list. Spoiler alert: They’re all digital.
 Most of the meat thermometers we tested were accurate within 2 to 4 °F of the reference thermometer and none was more than 5 °F off. Digital models generally performed better and were more accurate, consistent, and convenient to use than analog models. Analog thermometers were often more difficult to read, had the longest response times, and have few if any features. So go digital. 

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?