Who says I don’t play well with others: Kansas State veterinarian outlines safety guidelines for kids handling animals

Do you have kids who love to find frogs and turtles in the wild or snuggle with baby chicks and ducklings? Kansas State University veterinarians say it’s great to encourage children to become interested in animals at a young age, but there are certain precautions and guidelines you should know.

uq.petting.zoo.1.aug.11“We want kids to be excited about animals, but it’s really important for parents to remember that safety should always come first,” said Kate KuKanich, associate professor of internal medicine in the Kansas State University College of Veterinary Medicine. “We want to make sure all of these experiences that kids have with animals are safe, healthy and positive experiences, which is why everyone should follow the Centers for Disease and Control and Prevention recommendations about interacting with animals.”

According to the CDC, parents should closely monitor which animals young kids come into contact with, and kids under the age of 5 should not be allowed to touch reptiles like turtles, snakes and lizards; amphibians like frogs, toads, salamanders and newts; and young poultry like chicks, ducklings and goslings. All of these animals are carriers and shedders of salmonella, which can cause illness in children and immunosuppressed adults.

“Salmonella is so common in reptiles that reports have shown that more than 90 percent of our reptiles may be carrying and shedding the bacteria — and they often don’t show symptoms,” KuKanich said. “Having young children wash their hands after petting the animal isn’t enough protection from salmonella because of the possibility of cross-contamination. Children who pet these animals often have risky behaviors, such as wiping their hands on their shirt, pants or the counter, or putting their hands in their mouth before washing. All of these actions can lead to the spread of the bacteria and ultimately, illness.”

More than 70,000 people become sick from salmonella through contact with reptiles each year in the U.S., with the main signs of salmonellosis being fever and bloody diarrhea.

“It’s just not worth the risk of letting toddlers handle, pet or even be in the same room with these animals,” KuKanich said.

That doesn’t mean animals can’t be part of young children’s lives. Kukanich says some fun animals that young kids can learn about and safely pet — as long as these animals are healthy — include pocket pets, adult dogs and cats, and adult farm animals.

ekka.petting.zooPetting zoos and farms can provide an excellent opportunity for children to learn and interact with animals. A recent study from KuKanich; Gonzalo Erdozain, a 2014 Kansas State University Doctor of Veterinary Medicine graduate; and colleagues found three main ways to reduce the risk of transmission of infection in these settings: knowing the risks involved with interacting with animals, including the potential diseases and how they spread; taking the proper sanitary measure of washing your hands; and being aware of risky behaviors that could lead to illness.

“Young kids are more prone to risky behaviors around animals, such as putting their hands in their mouths right after petting an animal or letting a pacifier touch an animal before going into their mouth,” Erdozain said. “Parents and teachers should supervise kids closely to minimize these behaviors, encourage hand-washing and help ensure all animal encounters are safe as well as fun.”

Previous research by Erdozain, KuKanich and colleagues found that of 574 visitors attending petting zoos in Kansas and Missouri, only 37 percent attempted any kind of hand hygiene.

“Think about how many kids pick up a turtle or toad they find in the yard and then don’t wash their hands immediately after handling the animal,” Erdozain said. “Properly washing your hands is the best way to decrease the chances of getting sick after petting or handling an animal.”

Proper hand-washing includes wetting hands, applying soap, rubbing for at least 15 seconds, rinsing with a significant flow of running water and drying with paper towels — not on clothes. KuKanich suggests teaching kids to sing a song while washing their hands to ensure they wash long enough.

The study, “Best Practices for Planning Events Encouraging Human-Animal Interactions,” was published in the journal Zoonoses and Public Health. Authors include Erdozain; KuKanich; Ben Chapman, North Carolina State University; and Doug Powell, powellfoodsafety.com.

‘Absurd you could be fined €800,000 for sending spam email and not for deliberately adding rubbish to food’ Netherlands increases fines

The maximum fines which Dutch food safety inspectors can levy on companies caught meddling with food has been increased from €4,500 to €810,000 following a vote in parliament on Tuesday evening.

netherlands.food.safe‘It was absurd that you could be fined €800,000 for sending spam email messages and not for deliberately adding rubbish to food,’ Labour MP Sjoera Dikkers, who sponsored the motion, is quoted by broadcaster Nos as saying after the vote.

For example, fish processing company Foppen, at the centre of a major salmonella scare last year, was given four fines of just €1,050. Ministers wanted to raise the maximum fines to €81,000 but Dikkers said that was not enough to force companies to keep to health and hygiene rules. The consumers’ association welcomed the change in the law. ‘Consumers have had to deal with food scandals time after time,’ a spokesman said. ‘This has made the need for higher fines painfully obvious.’ Dikkers is also campaigning to have all fines administered by food safety inspectors made public.

Seen and heard: Listeria in Blue Bell ice cream

As the coverage of the 10 case/3 death listeriosis outbreak focuses on the expansion of the recall many are looking at the fallout and environmental and product testing in ice cream facilities

Rachel Abrams and Hiroko Tabuchi of the New York Times report on how customers might react:

Analysts voiced concerns that Blue Bell had acted too late, as the recalls eroded customer confidence. Restoring trust as the summer sales season approaches will be difficult, they say.bluebell3

“When there’s a recall and somebody does something quickly and when they handle it properly, we forgive it,” said Phil Lempert, food industry analyst for SupermarketGuru.com. “When it’s the entire product line or the entire company,” he said, “people are very concerned.”

“Food and safety recalls are something that retailers take very seriously,” said Dya Campos, a spokeswoman for HEB Grocery. She said the grocer was referring all queries from shoppers to Blue Bell and that it would independently assess whether to carry the brand again once its products were deemed safe.

Food safety lawyer Bill Marler was also quoted about the perception of expanding recalls:

“Limiting the recall might seem like a good idea. But then if you keep expanding your recall, it’s a death by a thousand cuts. You look like you’re dragging your feet.”

Karin Robinson – Jacobs and Sherry Jacobson of the Dallas Morning News dive right into Blue Bell’s response.

The company acknowledged that when it issued its first recall notice, portraying the problem as limited, isolated and small, it did so before thoroughly testing for Listeria throughout its operation.

One food safety expert did not fault the company for its initial brevity, but said subsequent events show that the company expressed confidence too soon.

“Maybe the cleaning and sanitation program that Blue Bell was using wasn’t adequate,” said Benjamin Chapman, a food safety expert with North Carolina State University. “As more samples came back … it highlights that this problem was larger than they originally thought.”

Blue Bell spokeswoman Jenny Van Dorf said that before the initial March 13 recall “we were regularly testing our products at that time for bacteria. There was nothing that indicated that there was any issue,” she said.

She added that the production line identified in the initial recall was in an isolated area of the main Brenham plant, which added to the company’s sense that the problem also was isolated. So far, two lines in Brenham and two in Broken Arrow, Okla., have turned up traces of Listeria.

“We’ve always followed industry standards with testing our product,” she said. “But now going forward, we will specifically test for Listeria.”

Van Dorf said Blue Bell has hired an outside lab and will place any newly produced product in cold storage while waiting for results from tests specifically designed to detect Listeria. The wait could be several days.

The new procedure, called “test and hold” marks a more costly departure from the company’s past testing protocols and lengthens the time before product returns to market.

Chapman noted that there is no federal mandate for how food manufacturers are to test. He said “industry standards” are more like common practices.

But he cautioned against the urge to mandate specific testing methods because each plant is so different.

“I think you get into a very dangerous situation when you start to say there should be a minimum amount of environmental [testing] that goes on because each business has their own particulars. What we need are really good operators who understand where pathogens come from and they know what to do to … reduce the risk.”

Raleigh NBC affiliate WNCN asked me about the outbreak, you can see the interview below.
WNCN: News, Weather, Raleigh, Durham, Fayetteville

Salmonella kills 5 in Serbian nursing home

Another person with salmonella poisoning is being treated at the hospital in Cacak, central Serbia, Director Dr. Radoslav Milosevic said on Wednesday.

salm.nursing.homeHowever, the new patient, an 85-year-old man, did not come from a nursing home in the village of Vranici where five elderly persons died of this form of food poisoning during the past week.

According to Milosevic, the patient is “a neighbor” of the Dvoje nursing home.

He added that the condition of two other patients the hospital is treating for the same disease has deteriorated.

Currently, the Cacak hospital is treating nine salmonella poisoning patients, while one more has been admitted to the Uzice Health Care Center.

The nursing home salmonella epidemic was reported on April 16. 41 persons have been infected, among them the staff and two locals. Five persons have passed away.

It’s the best scene from Snatch: Oregon farmer convicted of killing men, feeding to pigs

Jurors spent only about an hour deliberating Tuesday before convicting an Oregon woman of killing two handymen and feeding their corpses to her pigs.

The Jackson County jury found Susan Monica guilty of murdering two men about a year apart, then abusing their corpses by feeding them to the animals at her farm, The Medford Mail Tribunereported.

Circuit Judge Tim Barnack immediately sentenced Monica to a minimum 50 years in prison.

“You shot two people and fed them to your pigs,” the judge told Monica, 66. “I don’t know how else I can put it. You valued pigs more than you value people.

Awful: Ohio botulism outbreak up to 24 cases

There still are not a whole lot of details on what went wrong on Sunday at the Cross Pointe Free Will Baptist Church in Lancaster, Ohio. With the death of a 54-year-old woman an additional 23 folks hospitalized and on ventilators, this is a big deal. According to the Columbus Dispatch, a food vehicle has not yet been identified.

The person who died at a church potluck on Sunday in Lancaster has been identified as a 54-year-old woman, a spokeswoman for Fairfield Medical Center said at a noon press conference.cross-pointe-church

Everyone at the potluck has been personally contacted by health officials. In addition to the 23 people being treated for symptoms, others are under observation.

The botulism anti-toxin was requested at 10 a.m. yesterday, immediately after the illness was identified, said Dr. Andrew Murry, an infectious-diseases doctor at the Lancaster hospital. It arrived about midnight.

“We feel like it came and was administered in an appropriate time frame,” Murry said.

If administered within four days of infection, the anti-toxin can reduce the symptoms and length of the illness, he said.

Giving it to the dead woman sooner would not have saved her because she was so critically ill, he said.

“These people are really ill, and any time you’re on a ventilator for that amount of time, things could go badly,” he said.

British hotel linked to 100 noro illnesses

As Schaffner and a bunch of other food safety folks enjoy the Welsh weather as part of the IAFP European Symposium, a British resort at Cooden Beach is according to the Daily Mail, dealing with a bunch of norovirus.

The owner of a British seaside hotel has apologised after nearly 100 holidaymakers were struck down by what health officials have described as a norovirus outbreak.

Almost everyone who has visited the Cooden Beach Hotel in the last two weeks has come down with vomiting, diarrhoea and other symptoms of the highly-contagious airborne bug.

A Rother District Council spokesperson said it is believed that 100 people have been affected by the so-called ‘winter vomiting bug’ at the hotel in Eastbourne, East Sussex.

Owner James Kimber has issued an apology to guests and staff, and has vowed to steam clean the entire guest house to prevent additional cases.

A sign posted on the door of the hotel, where guests enjoy sweeping views of the English Channel, warns visitors about an ‘airborne virus’ at the premises.
Airborne? Sort of. Spread through the air, definitely (see the vomit modeling machine from Grace Tung, below). Steam cleaning might not do much. CDC suggests using chlorine-based sanitizers.

Questions from the real world: are pink rotisserie chickens safe?

I got that question from Tim Clodfetler from the Winston-Salem Journal (which came from one of his readers). I said that color isn’t the best way to assess safety.

Here’s the full question and answer exchange:

We love chicken and buy rotisserie ones often. I frequently find pink meat and juices in these store-bought chickens, especially meat closer to the bone and in larger chickens. So to be safe I often end up cooking the meat some more. Am I wrong to be concerned about pink poultry meat?pollo

Regarding rotisserie chicken: “Color in meats and poultry is not a good indicator of safety,” said Benjamin Chapman, a food safety specialist with N.C. Cooperative Extension, in an email reply. “Meats that have not reached a safe cooking temperature can look like they are done — and vice versa (which may be happening in this reader’s situation). Chicken meat can be pink for a variety of reasons, and sometimes around the bones you can see some seepage of bone marrow into the meat itself (which may look like blood, but isn’t). But it isn’t a good representation of the safety of the meat. A thermometer, placed into the meat in multiple spots, is.”

A grocery store’s rotisserie chickens have to be cooked to at least 165 degrees Fahrenheit, he said, which is hot enough to kill Salmonella or Campylobacter that may be lurking in the raw meat.

“Often, in my experience, stores have procedures in place where staff are required to take the temperature of each chicken to confirm that is has reached a safe temperature. Often, health inspectors also check these cooking temperatures, as well as the hot-holding case temperatures.”

If you are concerned, he suggested asking the store manager for more details about cooking time, when the chickens are typically finished roasting, and whether they can confirm the endpoint temperature.

“If the reader would like to reheat the chicken further, they could cook it to 165 at home but that would almost certainly result in a lower quality meal (it may dry out),” he said.

It’s confusing, and leafy green folks are silent: Taylor Farms recalls fresh spinach

Once again, I messed up in a story yesterday, but the Leafy Greens Marketing types aren’t helping their cause with silence.

lettuce.skull.e.coli.O145According to Coral Beach of The Packer, few details are available on Taylor Farms’ recall of fresh spinach that was sold to at least two foodservice suppliers and distributed across multiple states under the Taylor Farms and Cross Valley Farms brands.

Michigan officials report they found E. coli and salmonella during routine testing of washed fresh spinach packaged for foodservice operations such as schools, hospitals and restaurants.

Michigan’s Department of Agriculture and Rural Development collected three samples of the Taylor Farms fresh spinach from one bag in “a food warehouse facility on the west side of the state” on April 7. Test results on April 13 showed E. coli and salmonella were present and Michigan officials notified Taylor Farms and the Food and Drug Administration, said Jennifer Holton, the department’s communications director.

On April 21, officials from the Salinas, Calif.-based Taylor Farms did not respond to calls for comment on the recall, which the company apparently initiated April 14.

And did that spinach go into Canada, where there at least 12 cases of E. coli O157, possibly linked to leafy greens? Michigan is sorta close.

 

Sink plug found in Hog’s Breath Cafe salad in Australia

My parents made the trek to Australia a few weeks ago and we went to the Hog’s Breath Cafe in Coolangatta while enjoying the beach.

hogs.breathe.cafe.sink.plugThey enjoyed their steak, but it didn’t have a sink plug in it, like a customer’s salad over the weekend.

The customer posted an image on Hog’s Breath Aspley Facebook page, where it was “liked” more than 2000 times.

Hog’s Breath Cafe Australian general manager Ross Worth said the company had been in contact with the woman and apologised.

He said food hygiene was a top priority for the company and they had notified local health authorities about the incident.

Mr Worth said the plug had come from a sanitised ice food bath that was designated for fresh produce like lettuce and tomatoes to be washed in.

“On that day the staff members have pulled fresh produce out of the bath and accidently pulled the plug with it,” he said.

“The business owner has re-trained his staff on the right processes to make sure this doesn’t ever happen again.”

Mr Worth said plugs would be chained to the ice baths prevent them from being dislodged.