About Douglas Powell

A former professor of food safety and the publisher of barfblog.com, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, barfblog.com retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 dpowell29@gmail.com 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time

FDA, California agricultural stakeholders launch multi-year study to enhance food safety

This is a few months old, but if Frank’s in it, I’ll run it, late but not never.

The following quote is attributed to Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response:

The FDA is committed to providing innovative food safety approaches that build on past learnings and leverage the use of new information and data. Today we’re announcing a partnership with the California Department of Food and Agriculture (CDFA), the University of California, Davis, Western Center for Food Safety (WCFS), and agricultural stakeholders in the Central Coast of California to launch a multi-year longitudinal study to improve food safety through enhanced understanding of the ecology of human pathogens in the environment that may cause foodborne illness outbreaks.”

“The launch of this longitudinal study follows a series of E. coli O157:H7 outbreaks in recent years linked to California’s leafy greens production regions, particularly three outbreaks that occurred in Fall 2019. Due to the recurring nature of outbreaks associated with leafy greens, the FDA developed a commodity-specific action plan to advance work in three areas: prevention, response, and addressing knowledge gaps. We’ve already made great strides executing our 2020 Leafy Greens Shiga toxin-producing E. coli (STEC) Action Plan by engaging with state partners to implement new strategies for preventing outbreaks before they occur, collaborating with industry partners to assess and augment response efforts when an outbreak occurs, and analyzing past leafy greens outbreaks to identify areas of improvement important to enhance leafy greens safety.”

“In alignment with the FDA’s New Era of Smarter Food Safety initiative, the findings from this longitudinal study will contribute new knowledge on how various environmental factors may influence bacterial persistence and distribution in the region, and how those factors may impact the contamination of leafy greens.”

The California longitudinal multi-year study will examine how pathogens survive, move through the environment and possibly contaminate produce, through work with water quality, food safety, and agricultural experts from CDFA, the WCFS, representatives from various agriculture industries, and members of the leafy greens industry.

Listeria, caramel apples and food contact surfaces

The 2014 caramel apple listeriosis outbreak was traced back to cross-contamination between food contact surfaces (FCS) of equipment used for packing and fresh apples. For Washington State, the leading apple producer in the U.S with 79% of its total production directed to the fresh market, managing the risk of apple contamination with Listeria monocytogenes within the packing environment is crucial. The objectives of this study were to determine the prevalence of Listeria spp. on FCS in Washington State apple packinghouses over two packing seasons, and to identify those FCS types with the greatest likelihood to harbor Listeria spp.

Five commercial apple packinghouses were visited quarterly over two consecutive year-long packing seasons. A range of 27 to 50 FCS were swabbed at each facility to detect Listeria spp. at two timings of sampling, (i) post-sanitation and (ii) in-process (three hours of packinghouse operation), following a modified protocol of the FDA’s Bacteriological Analytical Manual method.

Among 2,988 samples tested, 4.6% (n=136) were positive for Listeria spp. Wax coating was the unit operation from which Listeria spp. were most frequently isolated. The FCS that showed the greatest prevalence of Listeria spp. were polishing brushes, stainless steel dividers and brushes under fans/blowers, and dryer rollers. The prevalence of Listeria spp. on FCS increased throughout apple storage time. The results of this study will aid apple packers in controlling for contamination and harborage of L. monocytogenes and improving cleaning and sanitation practices of the most Listeria-prevalent FCS.IMPORTANCE Since 2014, fresh apples have been linked to outbreaks and recalls associated with post-harvest cross-contamination with the foodborne pathogen L. monocytogenes These situations drive both public health burden and economic loss and underscore the need for continued scrutiny of packinghouse management to eliminate potential Listeria spp. niches. This research assesses the prevalence of Listeria spp. on FCS in apple packinghouses and identifies those FCS most likely to harbor Listeria spp. Such findings are essential for the apple packing industry striving to further understand and exhaustively mitigate the risk of contamination with L. monocytogenes to prevent future listeriosis outbreaks and recalls.

Prevalence of listeria species on food contact surfaces in Washington state apple packinghouses, 2021

Applied Environmental Microbiology

Blanca Ruiz-Llacsahuanga 1Alexis Hamilton 1Robyn Zaches 1Ines Hanrahan 2Faith Critzer 3

DOI: 10.1128/AEM.02932-20

https://pubmed.ncbi.nlm.nih.gov/33608295/

10 dead, 24 sick: Listeria in cheese in Switzerland

Swiss authorities are investigating if cheese from one company is linked to the deaths of 10 people with listeriosis since 2018.

The Schwyz Public Prosecutor’s Office has opened criminal proceedings in connection with Listeria in dairy products and is investigating allegations against the owner of the cheese firm.

A total of 34 cases are believed to have been infected with the same Listeria strain that was detected in brie from the dairy, according to the criminal complaint. Ten of the 34 sick people died. This resulted from analyzes commissioned by the federal government.

The ongoing investigation, with Schwyz police, includes whether the business owner is responsible for the illnesses and has violated food law.

Käserei Vogel AG, based in Steinerberg, a municipality of Schwyz, found Listeria in semi-hard cheese and at its production site in May this year. The company issued a recall, told authorities and informed its buyers to remove the products from shelves. The cheesemaker has already closed the business. More than 25 items sold across Switzerland were recalled and distribution also included Belgium and Germany.

Listeriosis caused by persistence of listeria monocytogenes serotype 4b sequence type 6 in cheese production environment

Emerging Infectious Diseases vol. 27

Magdalena Nüesch-Inderbinen , Guido V. Bloemberg, Andrea Müller, Marc J.A. Stevens, Nicole Cernela, Beat Kollöffel, and Roger Stephan

https://wwwnc.cdc.gov/eid/article/27/1/20-3266_article

A nationwide outbreak of human listeriosis in Switzerland was traced to persisting environmental contamination of a cheese dairy with Listeria monocytogenes serotype 4b, sequence type 6, cluster type 7488. Whole-genome sequencing was used to match clinical isolates to a cheese sample and to samples from numerous sites within the production environment.

22 sick, 1 dead: Small turtles linked to Salmonella outbreak

I’ve written before about small turtles as my only pet when I was a young child.

The Centers for Disease Control and Prevention is reporting that a Salmonella outbreak in seven states is being linked back to small turtles.

According to the notice posted on Tuesday, there have been 22 reported illnesses linked to the outbreak, including eight hospitalizations and one death.

The CDC says that pet turtles carry germs in their droppings even when they appear clean and healthy, which can spread in their tank and anything they come into contact with.

People can get sick from touching the turtle and anything in its environment after touching their mouth and swallowing the Salmonella germs, the CDC says.

The CDC also asks people to avoid kissing or snuggling turtles and to not eat or drink around them.

Staphylococcus and meat production chain

Staphylococcus saprophyticus is a primary cause of community-acquired urinary tract infections (UTIs) in young women. S. saprophyticus colonizes humans and animals but basic features of its molecular epidemiology are undetermined.

We conducted a phylogenomic analysis of 321 S. saprophyticus isolates collected from human UTIs worldwide during 1997–2017 and 232 isolates from human UTIs and the pig-processing chain in a confined region during 2016–2017. We found epidemiologic and genomic evidence that the meat-production chain is a major source of S. saprophyticus causing human UTIs; human microbiota is another possible origin. Pathogenic S. saprophyticus belonged to 2 lineages with distinctive genetic features that are globally and locally disseminated. Pangenome-wide approaches identified a strong association between pathogenicity and antimicrobial resistance, phages, platelet binding proteins, and an increased recombination rate.

Our study provides insight into the origin, transmission, and population structure of pathogenic S. saprophyticus and identifies putative new virulence factors.

Foodborne origin and local and global spread of staphylococcus saprophyticus causing human urinary tract infections

Emerging Infectious Diseases vol. 27 no. 3

Opeyemi U. Lawal, Maria J. Fraqueza, Ons Bouchami, Peder Worning, Mette D. Bartels, Maria L. Gonçalves, Paulo Paixão, Elsa Gonçalves, Cristina Toscano, Joanna Empel, Małgorzata Urbaś, M. Angeles Domínguez, Henrik Westh, Hermínia de Lencastre, and Maria Miragaia 

https://wwwnc.cdc.gov/eid/article/27/3/20-0852_article?ACSTrackingID=USCDC_331-DM50174&ACSTrackingLabel=Emerging%20Infectious%20Diseases%20Journal%20-%20Volume%2027%2C%20Issue%203%20-%20March%202021%20Issue%20Now%20Online&deliveryName=USCDC_331-DM50174

Killer smile: Link between mouth microbes and systemic disease

I will, from now on,  blame my early on-set dementia not on booze, or pucks to the head, many, many concussions. or gaslighting, but on the bacteria in my mouth.

Technology Networks reports the healthy human oral microbiome consists of not just clean teeth and firm gums, but also energy-efficient bacteria living in an environment rich in blood vessels that enables the organisms’ constant communication with immune-system cells and proteins.

A growing body of evidence has shown that this system that seems so separate from the rest of our bodies is actually highly influential on, and influenced by, our overall health, said Purnima Kumar, professor of periodontology at The Ohio State University, speaking at a science conference earlier in Feb.

For example, type 2 diabetes has long been known to increase the risk for gum disease. Recent studies showing how diabetes affects the bacteria in the mouth help explain how periodontitis treatment that changes oral bacteria also reduces the severity of the diabetes itself.

Connections have also been found between oral microbes and rheumatoid arthritis, cognitive abilities, pregnancy outcomes and heart disease, supporting the notion that an unhealthy mouth can go hand-in-hand with an unhealthy body.

“What happens in your body impacts your mouth, and that in turn impacts your body. It’s truly a cycle of life,” Kumar said.

When the American Association for the Advancement of Science (AAAS) themed this year’s annual meeting around dynamic ecosystems, Kumar saw an opportunity to put the mouth on the map, so to speak, as a vibrant microbial community that can tell us a lot about ourselves.

“What is more dynamic than the gateway to your body – the mouth? It’s so ignored when you think about it, and it’s the most forward-facing part of your body that interfaces with the environment, and it’s connected to this entire tubing system,” she said. “And yet we study everything but the mouth.”

Kumar organized a session at the AAAS meeting today (Feb. 8, 2021) that she titled “Killer Smile: The Link Between the Oral Microbiome and Systemic Diseases.”

The oral microbiome refers to the collection of bacteria – some helpful to humans and some not – that live inside our mouths.

Though there remains a lot to learn, the basics of these relationship between the oral microbiome and systemic disease have become clear.

Oral bacteria use oxygen to breathe and break down simple molecules of carbohydrates and proteins to stay alive. Something as simple as not brushing your teeth for a few days can set off a cascade of changes, choking off the oxygen supply and causing microbes to shift to a fermentative state.

“That creates a septic tank, which produces byproducts and toxins that stimulate the immune system,” Kumar said. An acute inflammatory response follows, producing signaling proteins that bacteria see as food.

“Then this community – it’s an ecosystem – shifts. Organisms that can break down protein start growing more, and organisms that can breathe in an oxygen-starved environment grow. The bacterial profile and, more importantly, the function of the immune system changes,” she said.

The inflammation opens pores between cells that line the mouth and blood vessels get leaky, allowing what have become unhealthy bacteria to enter circulation throughout the body.

Raw is risky: Contaminated seafood

It’s been a rough few months of outbreaks related to seafood, especially the raw stuff.

More than 500 kilograms of raw oysters from Vietnam were recently seized by Taiwan’s Food and Drug Administration (FDA) after the products were found to be contaminated with dangerous foodborne viruses,

The FDA said it had seized a shipment of 270 kg of raw oysters contaminated with hepatitis A.

Two other shipments of raw oysters totaling 255 kg, meanwhile, were found to be tainted by norovirus, the agency said, adding that all the products had been confiscated and destroyed.

By Nov. 2020, Florida state health officials reported 33 cases of Vibrio vulnificus in 20 counties, including six deaths had been reported

In Dec. 2020, it was reported that sushi bars at two Harris Teeter stores in Concord, North Carolina, sickened 159 people.

Health officials said that many of the sick people developed symptoms like vomiting, diarrhea, fever, muscle aches, and abdominal cramps, but they did not confirm the type of infection.

Last Sept., New Brunswick health officials (that’s a province in Canada) uncovered at least nine cases of Vibrio parahaemolyticus, a bacteria found in shellfish that causes gastrointestinal illness in humans.

Speakin’ out: barfblog.com no longer on Facebook or Twitter

At least until we figure something out. Our blogging software no longer supports automatic links to these social media, and I’ve been blogging a lot.

Readers who were relying on these social media are best advised to visit barfblog.com and on the right side of the home page, choose the frequency you would like to receive barfblog updates.

The art of persuasion hasn’t changed in 2,000 years and applies to coronavirus

Carmine Galloof wrote in the Harvard Business Review last year that ideas are the currency of the twenty-first century. The ability to persuade, to change hearts and minds, is perhaps the single greatest skill that will give you a competitive edge in the knowledge economy — an age where ideas matter more than ever.

More than 2,000 years ago Aristotle outlined a formula on how to master the art of persuasion in his work Rhetoric. A summary of Galloof’s article appears below.

1) Ethos or “Character”

Aristotle believed that if a speaker’s actions didn’t back their words, they would lose credibility, and ultimately, weaken their argument.

2) Logos or “Reason”

Once ethos is established, it’s time to make a logical appeal to reason. Use data, evidence, and facts to form a rational argument.

3) Pathos or “Emotion”

According to Aristotle, persuasion cannot occur in the absence of emotion. People are moved to action by how a speaker makes them feel. Aristotle believed the best way to transfer emotion from one person to another is through the rhetorical device of storytelling. More than 2,000 years later, neuroscientists have found  his thesis accurate. Studies have found that narratives trigger a rush of neurochemicals in the brain, notably oxytocin, the “moral molecule” that connects people on a deeper, emotional level.

4) Metaphor

Aristotle believed that metaphor gives language its verbal beauty. “To be a master of metaphor is the greatest thing by far,” he wrote. When you use a metaphor or analogy to compare a new idea to something that is familiar to your audience, it clarifies your idea by turning the abstract into something concrete.

Those who master the metaphor have the ability to turn words into images that help others gain a clearer understanding of  their ideas — but more importantly, remember and share them. It is a powerful tool to have.

5) Brevity

Here again, Aristotle was ahead of his time. “Aristotle had discovered that there are fairly universal limits to the amount of information which any human can absorb and retain,” writes Kings College professor Edith Hall in Aristotle’s Way. “When it comes to persuasion, less is always more.”

Brevity is a crucial element in making a persuasive speech. An argument, Aristotle said, should be expressed “as compactly and in as few words as possible.” He also observed that the opening of a person’s speech is the most important since “attention slackens everywhere else rather than at the beginning.” The lesson here is: start with your strongest point.

Sorta like journalism.

TikTok user goes viral with story about pinworms in her butt

I have always checked my kids for pinworms – when they were asleep, usually – if they complained about an itchy butt.

Jackie Salo of the New York Post reported a few months ago that a woman’s horrifying tale about discovering “squiggly white” worms in her anus has gone viral on TikTok.

Mercedes Edwards recounted in graphic detail how she came down with a pinworm infection as a child in a video, which has racked up more than 1.7 million views on the platform.

“If you don’t know what that is, it’s these little white worms and they live in your butthole. They come out at night to lay eggs around your anus.”

She said that she knew something was wrong when her anus became “so itchy.”

“So I got a little mirror because I wanted to look to see like what was going on down there, you know?” she told viewers while snacking on edamame (hopefully not edamame from Tesoros Trading Co. in Las Vegas and sold at some Trader Joe’s which was recently recalled for a potential Listeria risk) https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/tesoros-trading-company-recalls-product-because-possible-health-risk

“And I saw all these squiggly white things moving on and I freaked the f–k out.”

She said her mom got a piece of tape to stick on her anus to get a sample for the doctor, who confirmed that she had a pinworm infection.

“I had to take this medication that made all the pinworms like die and I remember sitting on the toilet crying — so scared to s–t because when I did s–t all the dead worms were like in my poop,” she said.

Pinworm infections are typically found in school-age children and can be caused by accidentally swallowing or breathing in the eggs, according to the Mayo Clinic.

This can happen when food, drinks or someone’s fingers are contaminated with the parasite.

Edwards encouraged viewers to practice good hygiene — warning them they don’t want to have the same fate as her.

“It was traumatizing, do not recommend getting pinworms. Wash your hands people,” Edwards said.