Coles is one of the two major supermarkets in Australia.
They recruit celebrity chefs like Heston-norovirus Blumenthal and Curtis-aren’t-I-handsome Stone, while Woolworth’s goes for Jamie-watch-all-the-food-safety-mistakes-I-make Oliver.
Coles also has a unique set of priorities.
Coles won’t install hand wipes like most U.S. supermarkets have, to deal with inadequate meat packaging and dripping bacterial-laden juices because they cost $0.05 each, put has decided to pull thousands of copies of Harper’s Bazaar Australia magazine featuring a nude Miranda Kerr on the cover because the store’s executives deemed it “inappropriate”.
However, the retail giant has been unable to elaborate on what was the catalyst for the decision to impose the censorship on behalf of its shoppers.
I once had a lab with about 20 employees and graduate students.
Some worked out, some didn’t.
I was starting to realize my first marriage was falling apart and masked that failure with other accomplishments.
But I didn’t really pay attention.
I’ve always been interested in science policy, and even started a Masters degree in philosophy of science until I realized that philosophical debates about how color is perceived and trees falling in an imaginary forest weren’t my thing.
However, I remain convinced that science advances in weird ways that we can’t always comprehend and that collaboration is a code-word for, I suck.
A new working paper by economics-types evaluates science and death.
We study the extent to which eminent scientists shape the vitality of their fields by examining entry rates into the fields of 452 academic life scientists who pass away while at the peak of their scientific abilities.
Key to our analyses is a novel way to delineate boundaries around scientific fields by appealing solely to intellectual linkages between scientists and their publications, rather than collaboration or co-citation patterns.
Consistent with previous research, the flow of articles by collaborators into affected fields decreases precipitously after the death of a star scientist (relative to control fields).
In contrast, we find that the flow of articles by non-collaborators increases by 8% on average. These additional contributions are disproportionately likely to be highly cited. They are also more likely to be authored by scientists who were not previously active in the deceased superstar’s field.
Overall, these results suggest that outsiders are reluctant to challenge leadership within a field when the star is alive and that a number of barriers may constrain entry even after she is gone. Intellectual, social, and resource barriers all impede entry, with outsiders only entering subfields that offer a less hostile landscape for the support and acceptance of “foreign” ideas.
According to a report by Public Health England’s (PHE) outbreak control team (OCT), the outbreak of E.coli O157 was most likely caused by cross-contamination from raw meat to ready–to-eat food at Robinson’s butchers.
Of the 15 people affected, ten needed hospital treatment of which seven went on to develop hemolytic uremic syndrome.
All have since recovered or are recovering.
Following the release of the report by PHE, Rachael hopes that lessons will be learned to prevent a similar outbreak in the future, adding, “I’m glad that they have been able to find the source and I just hope that we can prevent it happening again. My little girl is still not very well. She’s still not back to where she was before. We’ve been at the RVI regularly. She’s in pain every day. She’s still under the consultants and will be for a long time. We could have easily lost her.”
Dr Deb Wilson, chair of the outbreak control team and consultant in health protection at PHE North East said: “The conclusion of the OCT is that the 15 people were infected with E. coli O157 after eating food bought from Robinson’s butchers in Wingate and Billingham, or supplied by Robinson’s Billingham shop to Northfield School or bought from another butcher who was supplied with meat from Robinson’s Wingate shop.
“It is highly likely that there was cross-contamination from raw meat to ready–to-eat food within the Billingham branch of Robinson’s and to a lesser degree at the Wingate branch.
“The outbreak caused serious illness in many of the people affected and required prompt investigation and introduction of extensive control measures within both premises.
“Durham County Council and Stockton Council are considering whether to take any formal enforcement or legal action relating to the outbreak.”
Food Safety Talk, a bi-weekly podcast for food safety nerds, by food safety nerds. The podcast is hosted by Ben Chapman and barfblog contributor Don Schaffner, Extension Specialist in Food Science and Professor at Rutgers University. Every two weeks or so, Ben and Don get together virtually and talk for about an hour. They talk about what’s on their minds or in the news regarding food safety, and popular culture. They strive to be relevant, funny and informative — sometimes they succeed. You can download the audio recordings right from the website, or subscribe using iTunes.
Ben and Don host a special guest, Dan Benjamin, podcasting pioneer and founder of 5by5, the inspiration for Food Safety Talk. After sharing what they were eating (because that makes for a good podcast) and Ben and Don tell the Food Safety Talk origin story about Episode Zero as part of the IAFP 100 year anniversary StoryCorps project. The guys talk with Dan about the podcast content niche, who the community of listeners are (both inside and outside the food safety world).
The conversation moves into how Don is food safety expert to the podcasting stars and the guys talk about some of the risk assessment questions Dan and Haddie text Don that usually start with ‘Can she eat this?’
The discussion goes into kids getting sick, spurred by Dan’s children coming home with gastro illnesses. Don and Ben each have stories about taking care of vomiting children. The guys talk about Immunity, resistance and probabilities of feces being positive, transfer and introduction into the body. Don describes how risk modeling calculations work taking all the factors into account. Dan tells an analogous story about immunity and his grandfather’s metallurgy job. The guys use a hypothetical situation of a child projectile vomiting into someones mouth to help explain acquired immunity and vaccinations. Dan’s child illness discussion pushes the guys into CDC’s Infection control guidelines and restaurant food handlers and glove use. Dan tells a detailed story of his son’s vomiting event which includes norovirus, rotavirus, oatmeal, sink disposal, aerosolization, infection control, clean-up and incubation. A norovirus outbreak at Chipotle becomes a topic and the guys talk about brand impacts of an outbreak.
Dan describes Ben as the jerky police which goes back to an interview Ben did on 5by5 where they talked about risks associated with drying beef without heat treating. Dan gives hints on his super special recipe. The guys talk dehydrating manufacturers instructions(which may or may not be validated), water activity, Shigatoxin-producing E. coil and marinades. Don and Ben come up with a plan for a jerky how-to podcast and website fusing some of the validation studies (including one from our friends Harrison and Harrison).
Something may be lost in translation, but Heston-what’s-norovirus Blumenthal has inexplicitly been chosen to partner with French company Hénaff to provide UK astronaut Tim Peake with dishes for his stay at the International Space Station.
According to a press release forwarded by our French friend, Heston developed gourmet recipes such as beef stew with mushrooms and truffles, sausages with onions, lemon tart, apple tatin … enough to provide variety and please the astronaut who will celebrate Christmas in space.
This collaboration is part of a partnership established in 2013 between the company Hénaff, CNES and Ducasse Training and Education Councils.
The constraints of life aboard the station required specific manufacturing processes: Zero bacteria, low residual moisture content to not generate floating liquid bubbles, and not too dry crumbs, among other considerations.
Brisbane likes to think of itself as a bloomin’ metropolis (sorta like the onion), but its food safety politics are based in the old west, with its voluntary disclosure of restaurant inspection reports – 2 stars out of 5, I just won’t post it – and ridiculous number of raw-egg based Salmonella outbreaks.
In Feb., 2015, 254 people, mostly state school principals, fell ill and 24 people were admitted to hospital after eating at an education conference at the Brisbane Convention and Exhibition. A subsequent meeting sickened a few more people.
In Nov. 2015, The Courier-Mail reported that a kitchen stick blender contaminated with Salmonella was the source of the outbreak.
Documents showed that investigators examining the outbreak found bacteria on several kitchen utensils, with that bacteria “incubated’’ during the cooking process.
Test results from the investigation showed the people who fell ill were sick with the same strain of salmonella found on a kitchen stick blender “which demonstrates the source of the outbreak”.
The documents rule out the possibility the outbreak was caused by eggs being contaminated before they arrived at the convention centre.
“(Redacted) suggested that if the eggs were contaminated when they arrived, that this was the cause, however I advised … that poor cleaning and sanitising of the stick blender was the ultimate cause,’’ the documents say.
“(Redacted) questioned why the Sal. was not killed during the cooking process of the bread butter pudding. I advised that the QH microbiologist suggest that 140deg was not hot enough to kill Sal, but rather it was an incubation temp.’’
Brisbane City Council is now considering prosecuting the operators, with a decision due by the end of this year.
Today it was announced the Brisbane Convention and Exhibition Centre will avoid prosecution after an investigation found no evidence the eggs that had been identified as a possible source of the outbreak were, in fact, responsible.
A Brisbane City Council investigation has found there was insufficient evidence to support a prosecution against the BCEC.
Brisbane lifestyle division chairman Krista Adams said a review of the investigation had found the prospect of a successful prosecution against the BCEC, which would cost ratepayers about $400,000, was “poor”.
“Council commissioned an independent review of the investigation which found that not everyone who tested positive for the salmonella strain consumed the suspect foods, which cast doubt as to the origin of the contamination.
Have any of you ever heard of cross-contamination?
A council spokesman supplied the following summary of the council’s legal advice:
There is no evidence that the eggs used by BCEC in the preparation of the suspect food were contaminated.
While a possible source of contamination may have been the stick blender, there is currently no evidence that the stick blender was used for the creation of the suspect food.
There is no evidence to discount the possibility that the stick blender was used in the preparation of other food on the same day which was not contaminated.
There is insufficient evidence to prove beyond reasonable doubt that the contamination was in food prepared and served to the attendees by BCEC at their respective functions.
All of the evidence shows that BCEC has an exemplary record in keeping its kitchens clean and free of contamination and using proper handling and processing techniques to appropriately minimize contamination risks.
A court is more likely to find that the contamination resulted from a factor or factors beyond the reasonable control of the BCEC.
Bullshit
Bullshit, bullshit, bullshit.
Yes, Brisbane is still a cow town but we’re not that dumb.
As I’ve said from the beginning, if BCEC wants anyone’s business, they should come clean and make a full public accounting of the dishes and ingredients served to principals instead of some legal nonsense with council.
It’s a simple thing: were raw eggs used in any of your sauces or dishes?
“Caterers, meal providers and food service organisations are encouraged to research and ensure food comes from reputable sources where stringent food safety protocols are in place,” he said.
“Even when your own safety procedures are by the book, when it comes to the health of your guests and your ongoing reputation, it is important to be confident about the product you are serving.”
O’Hara said Sunny Queen prides itself on its quality assurance and food safety programs, and recommends that customers ask their suppliers detailed questions about their QA protocols.
He said manufacturers and suppliers should be transparent about their food safety procedures.
“Sunny Queen is proud of its quality management system, which includes sanitation and cleaning procedures, pest control programs, precise cooking protocols, microbiological testing and traceability systems.
“Sunny Queen Meal Solutions uses real eggs, laid on Sunny Queen farms, and they are all fully cooked or pasteurised, eliminating the need to use raw eggs so real egg dishes can be served with confidence.
“Food safety doesn’t have to be daunting, it just needs diligence. Eggs are an incredibly versatile, nutrient-rich food source, making them the perfect choice for meal providers and caterers.”
Use separate cutting boards, plates and utensils for raw roasts and cooked roasts to avoid cross-contamination.
Wash items such as cutting boards that have touched raw meat with warm water and soap, or place them in a dishwasher.
To avoid overcooking beef, veal, pork and lamb roasts use a meat thermometer. These roasts should be removed from the oven when they reach an internal temperature of 145 degrees and allowed to rest for three minutes before serving.
Turkey, duck and goose should be cooked to an internal temperature of 165 degrees as measured by a food thermometer. Temperatures should be taken in three areas of the bird: the thickest part of the breast, the innermost part of the wing and the innermost part of the thigh.
Kitchen towels should be washed frequently to avoid cross-contamination, so a home cook can never have enough kitchen towels.
The rest of the advice is nonsense.
But Ireland, I have so much respect for your Safefood, yet you still insist on telling people, “no pink meat and be sure that the juices run clear before eating.”
Use a thermometer and stick it in.
Chapman sent me 10 for me to give out over the holidays. I’d be happy to mail you, Safefood Ireland, a tip-sensitive digital thermometer, since apparently no one in Europe is aware of their existence.
Almost all isolates (Listeria monocytogenes serotype 1/2a) belonged to cases living in southern Germany, indicating an outbreak with a so far unknown source. Case numbers in 2015 are high (n = 28). No outbreak cases outside Germany have been reported. Next generation sequencing revealed the unique cluster type CT1248 and confirmed the outbreak. Investigations into the source are ongoing.
Since November 2012, a previously not observed pulsed-field gel electrophoresis (PFGE) pattern in human isolates of invasive L. monocytogenes serotype 1/2a has been detected in Germany with increasing frequency. Altogether 66 outbreak cases have been recorded, with 28 cases in 2015. Four cases were pregnancy-associated and six cases died in the course of the disease. Here we provide details of the ongoing outbreak.
Ongoing outbreak of invasive Listeriosis, Germany, 2012 to 2015
Eurosurveillance, Volume 20, Issue 50, 17 December 2015
W Ruppitsch , R Prager, S Halbedel, P Hyden, A Pietzka, S Huhulescu, D Lohr, K Schönberger, E Aichinger, A Hauri, K Stark, S Vygen, E Tietze, F Allerberger, H Wilking
There were 2,161 confirmed cases of Listeriosis infections in 2014, a rise of 16% compared with 2013. Although the number of cases are relatively low, the rise of reported listeriosis cases is of particular concern as the surveillance of these infections is focused on severe forms of the disease, with higher death rates than for other foodborne diseases, particularly among the elderly, and patients with a weak immune system.
Campylobacteriosis remains the most commonly reported food-borne disease in the EU and has been so since 2005. The number of confirmed cases in the EU in 2014 was 236,851, an increase of 10%, compared with 2013. This increase can partly be explained by improvements in the surveillance system and/or improved diagnostics for campylobacteriosis in several Member States. In food, Campylobacter was mostly found in chicken meat.
Confirmed cases of salmonellosis, the second most commonly reported food-borne disease in the EU, increased slightly for the first time over the period 2008–2014, due to changes in the number of Member States reporting. However, there has been a statistically significant downward trend of salmonellosis in the seven-year period of 2008–2014. This is mainly due to the successful Salmonella control programmes put in place for poultry by EU Member States and the European Commission.
‘Infamous is when you’re more than famous. As in, this man El Guapo is not just famous, he’s infamous.’
Sorta like when your buzz goes down.
According to CNBC, Chipotle’s buzz is on the negative scale (whatever that means).
YouGov BrandIndex said its “buzz” score plummeted to -39.4 on Tuesday from 7.4 on October 30 before an E. coli outbreak came to light. This is the lowest level YouGov has ever measured for the chain since it began tracking it in mid-2007.
Purchase consideration has also plummeted. About 13 percent of respondents said they would consider Chipotle the next time they ate at a restaurant, its lowest level since February 2014. Since the year began, YouGov interviewed 25,000 adults about Chipotle for its surveys.
“I think it’s going to be a while before consumers shake this off and get it out of their mind,” said YouGov BrandIndex CEO Ted Marzilli, in a phone interview.
“When two happen so close together, it does have a magnification impact,” he added.
They recruit celebrity chefs like Heston-norovirus Blumenthal and Curtis-aren’t-I-handsome Stone, while Woolworth’s goes for Jamie-watch-all-the-food-safety-mistakes-I-make Oliver.
