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

Organic basil recalled due to Cyclospora risk

I keep telling people that certain fresh herbs – like basil – are a ridiculously high percentage of foodborne illnesses.

They look at me like I just fell off the truck.

Sure, I walk with a cane now because I fall too much, but not off trucks.

United Natural Foods, Inc. (UNFI) is initiating a voluntary recall of a limited quantity of Wild Harvest® Organic Basil distributed out of UNFI’s Hopkins, MN distribution center to select retailers in Minnesota between 4/18/2020-5/8/2020. UNFI’s recall is issued out of an abundance of caution because of the potential for the impacted product to be contaminated by Cyclospora cayetanensis. No illnesses, including allergic reactions, involving this product have been reported to date.

This recall includes Wild Harvest® Organic Fresh Basil products sold in .25oz, .75oz, 2oz, and 4oz plastic clam shell containers (UPCs: 0071153550450, 0071153550322, 0071153550762, 0071153550323). Impacted product can be identified by a white sticker with black ink on the back of the container stating: “Product of Colombia” and “112.”

This concern was identified following routine sampling. Cyclospora cayetanensis is a microscopic parasite that can cause an intestinal illness in people called cyclosporiasis. According to the U.S. Centers for Disease Control and Prevention, the illness is usually not life threatening. Symptoms of cyclosporiasis may include: watery diarrhea (most common), loss of appetite, weight loss, cramping, bloating, increased gas, nausea and fatigue. Other symptoms that may occur but are less common include vomiting and low-grade fever.

From the duh files: California firm ordered to stop Noro claims

CBS Los Angeles reports a federal court ordered a Lake Forest company to stop distributing hand sanitizer products it touts as being able to fight specific diseases.

Innovative BioDefense Inc. of Lake Forest was ordered Monday to stop distributing its Zylast hand sanitizer products until it obtains FDA approval or removes removes disease-specific claims from its product labeling, according to the U.S. Department of Justice.

The Zylast product line — which includes a broad spectrum antimicrobial antiseptic, an antiseptic lotion and an antiseptic foaming soap — is sold by Innovative BioDefense online, directly to consumers. According to a 2018 federal complaint, the company marketed their products as being effective against pathogens such as norovirus, rhinovirus, rotavirus, flu virus, Methicillin-Resistant Staphylococcus Aerus bacteria and Ebola.

And who better to call out BS than Pete Townsend.

George and Ted and a computer tip

The writer Kurt Vonnegut used to say the most pleasure in life was rolling around on the carpet with a puppy.

Can’t disagree.

This is Ted, our 4-year-old Cavalier King Charles, with George, our new 8-week-old Cavalier King Charles.

They are cousins.

We all need puppies in dark times.

And for all those scrambling to take courses on-line, it ain’t that easy.

I, the tenured full professor, got fired from Kansas State University in 2013 because I wasn’t physically on campus.

No one is, now.

Irony can be ironic.

But here’s a tip: when recording or speaking on line, ensure the camera is the same height as your eyes (I put my my computer on a box) otherwise, you’re staring down at the screen, and it looks terrible.

Yes, George really is that small.

I plan to spend a lot of time on the floor.

Click on the url below and the cute puppies will come.

ted.george.may.20

 

Sucks to be a meat worker with Coronavirus cases everywhere at work

Persons in congregate work and residential locations are at increased risk for transmission and acquisition of respiratory infections.

COVID-19 cases among U.S. workers in 115 meat and poultry processing facilities were reported by 19 states. Among approximately 130,000 workers at these facilities, 4,913 cases and 20 deaths occurred. Factors potentially affecting risk for infection include difficulties with workplace physical distancing and hygiene and crowded living and transportation conditions.

Improving physical distancing, hand hygiene, cleaning and disinfection, and medical leave policies, and providing educational materials in languages spoken by workers might help reduce COVID-19 in these settings and help preserve the function of this critical infrastructure industry.

COVID-19 among workers in meat and poultry processing facilities—19 States, April 2020, 08 May 2020

Morbidity and Mortality Weekly Report pp. 557-561d

Jonathan W. Dyal, MD1,2; Michael P. Grant, ScD1; Kendra Broadwater, MPH1; Adam Bjork, PhD1; Michelle A. Waltenburg, DVM1,2; John D. Gibbins, DVM1; Christa Hale, DVM1; Maggie Silver, MPH1; Marc Fischer, MD1; Jonathan Steinberg, MPH1,2,3; Colin A. Basler, DVM1; Jesica R. Jacobs, PhD1,4; Erin D. Kennedy, DVM1; Suzanne Tomasi, DVM1; Douglas Trout, MD1; Jennifer Hornsby-Myers, MS1; Nadia L. Oussayef, JD1; Lisa J. Delaney, MS1; Ketki Patel, MD, PhD5; Varun Shetty, MD1,2,5; Kelly E. Kline, MPH6; Betsy Schroeder, DVM6; Rachel K. Herlihy, MD7; Jennifer House, DVM7; Rachel Jervis, MPH7; Joshua L. Clayton, PhD3; Dustin Ortbahn, MPH3; Connie Austin, DVM, PhD8; Erica Berl, DVM9; Zack Moore, MD9; Bryan F. Buss, DVM10,11; Derry Stover, MPH10; Ryan Westergaard, MD, PhD12; Ian Pray, PhD2,12; Meghan DeBolt, MPH13; Amy Person, MD14; Julie Gabel, DVM15; Theresa S. Kittle, MPH16; Pamela Hendren17; Charles Rhea, MPH17; Caroline Holsinger, DrPH18; John Dunn19; George Turabelidze20; Farah S. Ahmed, PhD21; Siestke deFijter, MS22; Caitlin S. Pedati, MD23; Karyl Rattay, MD24; Erica E. Smith, PhD24; Carolina Luna-Pinto, MPH1; Laura A. Cooley, MD1; Sharon Saydah, PhD1; Nykiconia D. Preacely, DrPH1; Ryan A. Maddox, PhD1; Elizabeth Lundeen, PhD1; Bradley Goodwin, PhD1; Sandor E. Karpathy, PhD1; Sean Griffing, PhD1; Mary M. Jenkins, PhD1; Garry Lowry, MPH1; Rachel D. Schwarz, MPH1; Jonathan Yoder, MPH1; Georgina Peacock, MD1; Henry T. Walke, MD1; Dale A. Rose, PhD1; Margaret A. Honein, PhD

https://www.cdc.gov/mmwr/volumes/69/wr/mm6918e3.htm?s_cid=mm6918e3_e&deliveryName=USCDC_921-DM27591

Spices may reduce E. .coli O157

Tahini is a common food product in the Mediterranean area that is used as a main ingredient in variety of ready-to-eat foods. The objective of the current study was to investigate the inhibitory effect of thyme oil (TO) or cinnamon oil (CO) on E. coli O157:H7 viability in tahini and diluted tahini at different storage temperatures.

Addition of 2.0% CO to tahini reduced E. coli O157:H7 numbers by 1.38, 1.79 or 2.20 log10 CFU/mL at 10, 25 or 37 °C, respectively, by 28d. In diluted tahini at 10 °C, no viable cells of E. coli O157:H7 by 21d were detected when 1.0% CO was used. However, at 25 and 37 °C, no viable cells were detected by 14d when CO was added at 0.5% level. Addition of 2.0% TO to tahini, resulted in 1.82, 2.01 or 1.65 log10 CFU/mL reduction in E. coli O 157:H7 numbers was noted at 37, 25 or 10 °C, respectively, by 28d. In diluted tahini, TO at 0.5% or 1.0% induced complete reduction in the viability of E. coli O157:H7 by 28d storage at 37 or 25 °C. At 10 °C, a 3.02 log10 CFU/mL reduction was observed by 28d compared to the initial inoculation level in samples treated with 2.0% TO.

Inhibitory effect of thyme and cinnamon essential oils against e. coli O157:H7 in tahini, 08 May 2020

Food Science and Technology

Anas Al-Nabulsi, Tareq Osaili, Amin Olaimat, Weam Almarsi, Murad Al-Holy, Ziad Jaradat, Mutamed Ayyash, Saddam Awaisheh, Richard Holley

http://orcid.org/0000-0002-9592-055X

https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005008203&lng=en&nrm=iso

And I love those American thighs (my partner has them)

New freeze-resistant trichinella species discovered

Kim Kaplan of USDA’s Agricultural Research Service writes a new freeze-resistant Trichinella species has been discovered in wolverines by Agricultural Research Service scientists and their colleagues. Trichinella are parasites that cause the disease trichinosis (formally referred to as trichinellosis), which people can get by eating raw or undercooked meat from infected animals. 

Before the advent of modern biosafety practices, Americans risked infection from Trichinella spiralis from contaminated pork. Residual risk exists when consuming wild game infected with this, or other species of Trichinella.

Freezing pork for three days generally kills T. spiralis but will not kill freeze-resistant varieties endemic to the Arctic. This study indicates freeze-resistance in this newly discovered species.

This is the first species of Trichinella discovered since 2012, and the 13th species identified since the genus was discovered in 1835.

The new species, now named Trichinella chanchalensis (and nicknamed “oddball”), was found in 14 of 338 wolverine samples tested. About 70 percent of the wolverine samples were infected by some Trichinella species. The samples were all provided by Canadian authorities that oversee trappers and/or game meat food safety in that country.

Wolverines, the largest member of the weasel family, are found mostly in northern Canada, Alaska, Nordic countries in Europe and throughout western Russia and Siberia.

“They make an excellent sentinel species to help us understand the scope of Trichinella in the environment,” said ARS research zoologist Peter Thompson who led the study. “A wolverine can have a home range of about 1,000 miles and will eat just about anything it can kill or scavenge, including caribou, moose, ground squirrels and other rodents as well as carnivores such as foxes and even other wolverines.” Thompson is with the ARS Animal Parasitic Diseases Laboratory in Beltsville, Maryland.

When the researchers first saw the new freeze-resistant Trichinella, they sought to understand if there had been interbreeding between T. nativa and T6, another freeze-resistant variety that is closely related to T. nativa.

By sequencing the newly discovered Trichinella species’ complete genome, it was shown that its DNA is about 10 percent different from any other Trichinella. By comparison, human and chimpanzee DNA only differ by 1 percent.

“Evolutionarily, the evidence shows that Trichinella chanchalensis split off from the other known Trichinella species about 6 million years ago, making it a very old species among Trichinella,” Thompson said. “That brings up the question of how T. nativa and T6 got their freeze resistance. Did the trait evolve more than once or is there some other mechanism at work?”

The ARS Animal Parasitic Diseases Laboratory, which is part of the Beltsville Agricultural Research Center, has a long history of helping provide the scientific basis for regulations that in the past ensured cured and cooked pork products were safe and reliable. Some of the lab’s accomplishments include:

Discovered that Trichinella can be reduced in pork by proper freeze methods, leading to new, effective meat inspection control measures in the first decade of the 20th century.

Established the standards for using salt, moisture, pH and temperature to effectively treat fermented, dry-cured pork sausage for Trichinella.

Assisted in the development of the best management practices for raising pigs to essentially eliminate the chances of domestic pork being infected with Trichinella.

Created the Polymerase Chain Reaction (PCR) test to specifically identify Trichinella species using a small DNA sample.

This research was published in the International Journal for Parasitology (https://doi.org/10.1016/j.ijpara.2020.01.003)

The Agricultural Research Service is the U.S. Department of Agriculture’s chief scientific in-house research agency. Daily, ARS focuses on solutions to agricultural problems affecting America. Each dollar invested in agricultural research results in $20 of economic impact.

Tularemia in muskrats: Long Point, Ontario (that’s in Canada)

For a Brantford kid, Port Dover on the glimmering shores of Lake Erie was the closest beach; but for the full Lake Erie experience, we would drive a little further west to Long Point.

My friend Scott Weese, who is apparently treating the lock-down like I do, by writing more because ya don’t have to waste time at stupid meetings or commuting, writes in his Worms and Germs Blog that a recent report from the Canadian Wildlife Health Cooperative (CWHC) describes an outbreak of tularemia in muskrats in Long Point, Ontario. Tularemia is a potentially nasty disease caused by the bacterium Francisella tularensis. While not many people have contact with muskrats or live in Long Point, it’s still noteworthy.

 The investigation was initiated following a report of at least 35 sick or dead muskrats in the area. Necropsies were done on some of the rodents, and they were found to have enlarged lymph nodes and lesions in their spleens and livers. Testing at the National Microbiology Laboratory identified Francisella tularensis.  This was done at the national lab because F. tularensis is a containment level 3 pathogen requiring enhanced biosafety practices – so it’s not a bacterium which regular labs handle.

This isn’t a new finding, since we know this bacterium is present in Ontario, but it’s rare. Francisella tularensis is sporadically found in various animals and rarely in people (there’s been one reported human case in Ontario so far in 2020). It’s a reportable disease in animals and people because of the potential severity of infection, and because it’s a potential bioterrorism agent.

Back to the muskrats… tularemia is a rare finding in wildlife. That doesn’t mean it doesn’t cause disease, since sporadic disease in wildlife rarely gets investigated. It’s most commonly associated with rabbits, and human and domestic animal infections can be associated with rabbit or rodent contact. The fact that this occurred as an outbreak with a significant number of animals affected over a short period of time is interesting, and it’s also concerning from human and animal health standpoints. The bacterium can be spread in a variety of ways, including direct contact, inhalation (e.g. running over an infected animal with a lawnmower and aerosolizing the bug and then breathing it in… gross but true) and via some insects (e.g. ticks, deer flies).

Tularemia avoidance measures are pretty basic:

Avoid contact with wildlife, live or dead.

People handling dead wildlife, especially those handling them closely such as trappers, should use good routine hygiene and infection control practices.

Avoid ticks. For pets, that involves use of a good tick preventive. For the rest of us, well… we don’t have a chewable tick preventive but we can do other things to reduce the risk of tick exposure, including (and most importantly) doing “tick checks” if you’ve been outside in an area where ticks are likely to be lurking.

Keep your pets under control, especially if they are prone to chasing wildlife or snacking on dead animals (also gross but true).

The CWHC warning is pretty similar to my comments: “During an outbreak situation, it is presumed that bacterial levels would be higher in the surrounding environment, so caution is warranted for anyone who is traversing through the area or wading into the water in the Crown Marsh area of Long Point. There is also a danger to off-leash dogs as they can become infected and develop similar symptoms to humans, especially if they consume infected meat. It is recommended that dogs are kept on leash and monitored closely while in this area. It is recommended that people do not handle wildlife found dead unless they are wearing protective gloves (or a similar protective barrier) to prevent direct contact of the animal with the skin. Anyone who handles dead wildlife (even while wearing the appropriate protective gear) should wash their hands thoroughly to minimize the chances of exposure.”

A related topic that applies to animals and people is talking to healthcare providers about travel. The risk for various diseases differs geographically. A disease might not be on a physician’s or veterinarian’s list of considerations if they don’t know about travel. So, physicians and veterinarians need to query travel history, and everyone needs to remember that travel means going somewhere else, regardless where it is (even if they haven’t left the province).

Here’s a scenario that highlights that:

Me: Have you traveled with your dog lately?

Owner: No.

Me: Do you have a cottage?

Owner: Yes, it’s a beautiful place a couple of hours from here. We go there every weekend in the summer.

Me: So, you travel with your dog every weekend in the summer?

Owner: Well, that’s not travel, it’s going to the cottage.

Me: Ok, now let’s talk about the different things I need to consider now that I know your dog travels.

That’s not an unusual situation. Understanding where people and animals have been is important when thinking about infectious disease risks. Veterinarians and owners need to clearly communicate to identify potential problems.