Sick at school? Here’s the stats

(With thanks to Batz for the tip)

Fitting that we had a parent-teacher interview tonight. The teacher doesn’t give the grade 1 students fruit breaks, when every other class does, because, “the students didn’t seem to mind working through.”

I said my kid minded.

Everyone needs an asshole.

State-reported school foodborne outbreaks account for about 3.8% (n = 464) of all outbreaks and 8.2 % (n = 20,667) of all illnesses reported to the Centers for Disease Control and Prevention’s Foodborne Disease Outbreak Surveillance System.

pink.floyd.educationOf 464 school foodborne outbreaks, 122 (26%) outbreaks, 7,603 illnesses, and 301 reported food safety errors met the criteria for inclusion in the analyses. The purpose of the authors’ study was to examine the role of contributing factors in school foodborne outbreaks.

Contamination factors accounted for the greatest proportion (49.2%) of outbreaks involving some level of food handling interaction by a school food service worker, followed by proliferation (34.9%) and survival factors (15.9%). Over 56% of all illnesses were associated with norovirus and food service worker practices.

The results of these analyses highlight the importance of effective food safety education programs that focus on the role of contributing factors and prevention of foodborne disease from food safety errors.

 Analyses of the Contributing Factors Associated With Foodborne Outbreaks in School

Journal of Environmental Health

Venuto, Margaret; Garcia, Kristin; Halbrook, Brenda

http://www.readperiodicals.com/201503/3596980301.html

The long and winding road of frozen spinach in organic, industrially-produced food

It started on Sunday, when Amy’s Kitchen, of Petaluma, Calif., issued a voluntary recall of nearly 74,000 cases of products that may include frozen spinach potentially tainted with Listeria, such as include frozen vegetable lasagna, brown rice and vegetable bowls, and stuffed pasta shell bowls. The products were distributed nationwide in the U.S. and Canada.

spongebob.oil.colbert.may3.10Next up was Wegman’s Food Markets, an East Coast grocery chain, that on Monday issued a voluntary recall for about 12,500 packages of organic frozen spinach and said the spinach was supplied by Twin City Foods, of Stanwood, Washington.

A person who answered the phone at Twin City Foods on Monday told JoNel Aleccia of The Seattle Times it wasn’t clear that the company had supplied frozen spinach to Amy’s Kitchen. She said Twin Cities could not say what volume of product might have been contaminated with listeria and that owners were not prepared to make a statement. She declined further comment.

On Tuesday, Twin City Foods announced a recall of a bunch of products containing frozen spinach, that was used in a whole bunch of frozen products. Hence the rolling recalls.

Noteworthy: “The Recalled Product was supplied to Twin City Foods by Coastal Green Vegetable Company LLC of Oxnard, CA which initiated a recall of the bulk spinach on March 20, 2015 due to possible contamination with Listeria monocytogenes. Twin City Foods immediately notified all affected customers and initiated recalls of the retail packages on March 20, 2015.”

Cadia-frozen-spinach-labelCoastal Green spokesman Paul Fanelli said his company is cooperating with the Food and Drug Administration in the voluntary recall. Coastal Green has contacted “all the companies” who might have received the suspect spinach, he said. He declined to release the number of affected businesses.

No illnesses have been reported to date.

What is known about Coastal Green? Not much.

But their website says it got a superior rating by AIB (American Institute of Baking).

Oh-oh.

That’s a red flag.

Where was the spinach grown? Probably California. Where’s the Leafy Greens Marketing Association on this one?

Probably under the leafy greens cone of silence.

Did the Listeria contamination happen in the plant or in the field?

Who knows.

No one is confirmed sick – yet – so people will soon go on with their business and LGMA will continue to blow itself instead of taking on more substantive issues.

Market microbial food safety, not adjectives.

 

 

Pennington writes: Outbreaks are full of lessons

I’ve never met Hugh Pennington (or Sir Hugh as he’s known to some), but as far as food safety gurus go, he’s way up there. In 1997 he led a public inquiry into a massive E. coli O157 outbreak linked to a Scottish butcher resulting in 21 deaths. In 2006 he was tasked with deconstructing an additional E. coli O157 outbreak that tragically led to the death of 5-year-old Mason Jones.hugh.pennington-184x300

Pennington has some serious street cred. He writes in Scottish Justice Matters this month about E. coli and the law. The below is an impactful passage that exemplifies a daily barrier to keeping food safe.

HACCP works. Ideally a food business prepares its own plan, but SMEs will probably buy one. Their understanding of hazards is sometimes poor. And there is dishonesty; William Tudor lied to environmental health officers, and John Barr was economical with the truth. Such behaviour poses a big challenge for regulators. While it is a step too far to continually invoke Paxman’s principle (‘Why is this person lying to me?’), box ticking will not do; personal experience and even intuition is very important in detecting the ill-intentioned but well- informed operator.

In my experience Inquiries have been good at identifying lessons but less effective at ensuring that they are learned.

The lessons are all there; learning them – and doing something – is the challenge.

 

 

Walking the walk

Ashley Chaifetz, a PhD student studying public policy at UNC-Chapel Hill writes:

A company should be able to survive and improve in the wake of a major food recall; it’s an opportunity to reevaluate and strengthen what’s great about an operation and fix what has gone impossibly wrong.2014-03-10 17.23.50

In 2013, my dog Chloe’s (right, exactly as shown) food was recalled due to Salmonella contamination. After some struggles with refunds, we haven’t returned to feeding her any of the Natura brands foods. After trying multiple brands, we landed on the Diamond Naturals Grain Free Chicken kibble and she’s been consuming it for more than a year already. I am a fan of its ingredient list (lots of fats and proteins) and nutritional content (probiotics, omega-6 and 3, complex carbs, antioxidants), as well as its price point; Chloe seems to find it delicious.

Diamond Pet Foods had a 2012 recall due to Salmonella that resulted in 49 cases of foodborne illness in humans in 20 states due to contamination at a single production facility, discovered via a routine check. Two years later, Costco (a distributor of the Kirkland product, also recalled) settled claims for over $2M initiated by the death of Barbara Marciano’s dog, which ate the contaminated food purchased from Costco. The contaminated food had not yet been recalled. Part of the settlement included “new and improved quality control procedures and therapeutic reforms that had not been implemented prior to the recalls.”

During the investigation, the FDA observed the following: 1) All reasonable precautions are not taken to ensure that production procedures do not contribute contamination from any source. 2) Failure to provide handwashing and hand sanitizing facilities at each location in the plant where needed. 3) Failure to maintain equipment, containers and utensils used to convey, hold, and store food in a manner that protects against contamination. 4) Failure to maintain equipment so as to facilitate cleaning of the equipment.

Now, the Diamond website depicts its commitment to food safety and mentions: on-site product testing, mycotoxin control, microbial testing, water quality, air quality, and its test-and-hold program. To the average consumer (including myself), its difficult to decipher what this means and how it is different from the pre-recall era.

I called Diamond for an explanation.

The customer service person answered all my food safety questions without stumbling. She explained since the 2012 recall, they’ve made a lot of changes. Some of her descriptions remained a bit vague; others came with more detail. She said all ingredients are tested (a series of tests, she explained) and then multiple times as they are manufactured. There are on-site labs at each facility—one of the biggest changes since the recall. For each batch of food, they retain samples to test for Salmonella. Each batch must be tested and held before it is released; if it comes up as Salmonella-positive, they will not distribute it. She explained that they used to send samples out for testing, but not hold the product – so the dog food could be consumed by the time Salmonella was detected.

Additionally, there are new safety protocols in each of the plants; incoming products are segregated from final product, not just within a space, but also by room through the use of walls and dividers. The result, she told me, is less cross-contamination. I also asked about how manufacturing might have changed, if there were any major changes in how the food was processed and she said no.

It’s hard to know what any manufacturer is doing to reduce risk of contamination, it’s all about trust; I appreciate that Diamond answered the call and my questions. It’s important to me to believe that a company can learn from bad experiences and improve its operations in the face of a recall, rather than attempt to cheat the system or disagree with the recommendations. But I also pay close attention to pet product recalls (there are so many!); if there’s another recall like the one in 2012, there’s a good chance Chloe will get to try another brand.

No hepatitis please; I’m not that punk

As I listen to my iTunes library on shuffle, the punk rock oracles, NOFX, come on and at the end of Bob off of I Heard They Suck Live (they kind of do) one of the singers says in some stage banter, ‘Don’t spit on me. You could get hepatitis like that.’

Unlikely.

But the follow-up is pretty good

‘I’m not that punk’

Go to 2:23 below to hear it.

Oh fishy-fishy, you’re so delicious, but a food safety challenge

Seafood forms a part of a healthy diet. However, seafood can be contaminated with foodborne pathogens, resulting in disease outbreaks. Because people consume large amounts of seafood, such disease outbreaks are increasing worldwide. Seafood contamination is largely due to the naturally occurring phenomenon of biofilm formation.

fish.headsThe common seafood bacterial pathogens that form biofilms are Vibrio spp., Aeromonas hydrophila, Salmonella spp., and Listeria monocytogenes. As these organisms pose a global health threat, recent research has focused on elucidating methods to eliminate these biofilm-forming bacteria from seafood, thereby improving food hygiene. Therefore, we highlight recent advances in our understanding of the underlying molecular mechanisms of biofilm formation, the factors that regulate biofilm development and the role of quorum sensing and biofilm formation in the virulence of foodborne pathogens.

Currently, several novel methods have been successfully developed for controlling biofilms present in seafood. In this review, we also discuss the epidemiology of seafood-related diseases and the novel methods that could be used for future control of biofilm formation in seafood.

Microbial biofilms in seafood: A food-hygiene challenge

Food Microbiology, Volume 49, August 2015, Pages 41–55

Md. Furkanur Rahaman Mizan, Iqbal Kabir Jahid, Sang-Do Ha

http://www.sciencedirect.com/science/article/pii/S0740002015000131

 

Focus on poop: NZ splash parks, AUS child cares, terrible people

A mystery pool pooper – or poopers – has struck again at an Invercargill, NZ swimming pool.

i.poop.youIt is the sixth Friday in a row someone has defecated in a swimming pool at the centre.

In the first instance a “smidgen” of faeces was discovered in the leisure pool at the Splash Palace Aquatic Centre about 4.30pm.

Aquatic Centre manager Pete Thompson said swimmers had been removed from the pool and extra chlorine had been added to the water but he believed this incident to be “an unfortunate coincidence”.

“The mode is dissimilar to anything else we have had. It was a very tiny 10 cent piece-size which suggests it probably came out of a baby’s togs,” he said.

He did not know if the poos were deliberate.

“How do you prove something is deliberate unless you catch them in the act?

“I hope whoever this person is, if it’s deliberate, ceases to behave in this manner. It’s disgusting.

In Australia, some childcare centres are sending kids home with their poo and undergarments in labelled plastic bags.

If a kid stocks the lake with brown trout (in their undies), it’s a health and safety issue. There is a chance of cross-contamination in sinks and fecal matter flicking up into a worker’s eyes. So instead of putting it in the teeny tiny toilets, the childcare workers just bag the undies up, log and all, name them and put them with the other packages of joy for the parents to deal with upon pick up.

We should also spare a thought for those who live in warmer climates. There would be some serious fermentation going on in those plastic bags.

And in Washington State an 8-year-old girl received a package of animal poop, perhaps an anonymous form of bullying.

caddyshack.pool.poop-1Oddly enough, there are some companies that specialize in these sort of deliveries.

When Jamie Villanueva’s daughter opened the package, she thought someone sent her chocolate ice cream.

“And when I saw it, my heart just sunk,” Villanueva said.

Her worst suspicious however, turned out to be true.

“So I opened it and inside it has feces,” Villanueva said. “A container of feces.”

The container came with a calling card from a company called “I Poop You.” According to its website it specializes in packaging and delivering animal waste as a joke.

“I get it. I have a sense of humor. I think it’s very clever of the company,” Villanueva said. “But it’s really inappropriate with children.”

There are several websites that offer poop delivery and there doesn’t seem to be any specific law against it.

Everything can be recorded, amplified through social media: Worm found in Connecticut school lunch

A worm discovered in a fruit cup served for lunch at Sheehan High School in Wallingford has some parents worrying about food safety. The director of food services confirmed Monday that a fruit worm was found in one fruit cup served for lunch and was sent to a lab for testing.

willywormParents took to Facebook Monday morning expressing concerns after parent Kimberly Davidson posted several cell phone photos taken by students showing worms and a moldy loaf of bread served for lunch at Sheehan. At least three separate pictures appear to depict worms in the school lunches.

Davidson said her daughter sent her a picture of a worm from her fruit cup several weeks ago via Snapchat and last week overheard several other students complaining about finding similar bugs in their food. Davidson said she was contacted by Gini Selvaggi on Friday saying her daughter had also found a worm in her fruit cup that week at Sheehan.

“What are they feeding our kids?” Davidson asked. “It looks like a maggot.”

“It’s kind of gross that this is an ongoing problem,” Selvaggi said.

After seeing the pictures posted on social media, Town Councilor Christine Mansfield reached out to Food Services Director Sharlene Wong, who confirmed that a worm had been discovered, not a maggot.

“It was a fruit worm that was found in the cupped fruit,” Wong wrote. “The distributor was contacted and a QA review started. The company came to pick up the worm and the supposed fruit cup it was in. My understanding is that it is being sent to a lab for testing.”

Wong said she had also received a letter from the company that packs the canned fruit.

“They stated that ‘organic matter’ can appear because it is impossible for fruit to be defect free due to the limited amount of pesticides being used in orchards,” she wrote. “They process thousands of pounds of fruit through the high speed processing line and a fruit worm could be in the middle of a piece of fruit and make it into the can. The canning process cooks the organic material. They stated there was no danger of any foreign matter surviving.”

Owner sad: TV expose shows employees changing best-before dates at Canadian company

The president of Valoroso Foods, the Kelowna, B.C. company facing allegations of tampering with best before and expiry dates, says his team has spent the weekend doing a full inventory check of their product. Joe Valoroso says they are throwing away anything that is outdated. He adds they are planning to provide a full report to the public and to the Canadian Food Inspection Agency (CFIA).

Joseph-ValorosoThis comes after Global News conducted an investigation into allegations from former employees. One of them, James Summers-Gill documented some of the alleged tampering with a hidden camera for several weeks before he quit. Some of the footage shows employees discussing how to make the new tags more professional looking.

However, Valoroso denies the accusations. He says the inventory review is taking place at all of the company’s locations and warehouses. There are two retail stores and a warehouse in the central Okanagan as well as a warehouse in the Lower Mainalnd. Valoroso says he is sad and his priority is getting the trust of his customers and community back.

“We are going to assure them that their trust should not be violated and we are going to make sure that we can regain whatever trust we lost and we apologize if we have caused any inconvenience to their patronizing at our place,” says Valoroso.

inventory-in-progressThe CFIA says before Global News’ story aired, it conducted an inspection of the facility “which included reviewing with the owners, requirements pertaining to best before and expiration dates,” said Tammy Jarbeau with the CFIA in an e mail statement to Global News. “The CFIA will continue to work with and monitor the company to ensure compliance with health and safety legislation.

Jarbeau added that changing the best before date on food is not a violation of the Food and Drugs Act and Regulations however it is illegal to sell food that is known to be unsafe.

Valoroso Foods has operated in Kelowna for almost 20 years. They specialize in Italian and European cuisine.

 

 

Listeria in spinach prompts recalls

Listeria in organic spinach has prompted at least two companies to recall frozen meals.

listeria.amy's.kitchenAmy’s Kitchen, Inc. is voluntarily recalling approximately 73,897 cases of select code dates and manufacturing codes of products.

Gluten-free, dairy-free, GMO-free in Amy’s kitchen, but maybe Listeria.

And Wegmans Organic Food You Feel Good About Just Picked Spinach (frozen), 12oz after Twin City Foods, Inc (Wegmans’ supplier) said the spinach may be contaminated with Listeria monocytogenes.

Feel-good spinach, now with Listeria.