Author Archives: Douglas Powell

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

Brucellosis and raw milk, again

Posted on by
Reply

In December 2018, the Pennsylvania Department of Agriculture (PDA) and Pennsylvania Department of Health (PADOH) were notified of a New York patient with brucellosis caused by infection with Brucella abortus RB51, the live attenuated vaccine strain of B. abortus used to prevent brucellosis in cattle (1). Brucellosis is a serious zoonotic infection caused by the bacteria Brucella spp. The most common sign is fever, followed by osteoarticular symptoms, sweating, and constitutional symptoms (2). Without proper treatment, infection can become chronic and potentially life-threatening (2).

The patient had consumed raw (unpasteurized) milk from dairy A in Pennsylvania.* In July 2017, Texas health officials documented the first human case of domestically acquired RB51 infection associated with raw milk consumption from a Texas dairy (3). In October 2017, a second RB51 case associated with raw milk consumption was documented in New Jersey†; the milk source was not identified at the time.

To determine the RB51 source for the New York case, PDA conducted an environmental investigation at dairy A in December 2018. PDA collected individual milk samples from all cows, excluding those known not to have been vaccinated against B. abortus, and from the bulk milk tank, which included milk pooled from all cows. All milk samples underwent polymerase chain reaction (PCR) testing and culture; whole-genome sequencing (WGS) was performed on patient and milk sample isolates. PDA conducted a traceback investigation of any cow with a milk sample that tested positive for RB51. PADOH worked with the raw milk cooperative that distributed dairy A’s milk to notify potentially exposed consumers and distributed notifications through Epi-X§ to identify cases.

Dairy A sold only raw milk and did not provide RB51 vaccination to cows born there (16 of the 30-cow herd). The remaining 14 cows were born outside the dairy and had inadequate vaccination records to determine whether they had received RB51. Because these cows might have been vaccinated, milk samples were collected from them. RB51 was detected by PCR and isolated in milk samples collected from the bulk tank and a single cow (cow 122). WGS identified two distinct RB51 strains shed by cow 122: one matched the 2018 New York patient’s isolate (3 single nucleotide polymorphisms [SNPs] different) and one, unexpectedly, matched the 2017 New Jersey patient’s isolate (1 SNP different). The two different RB51 strains were also shed from different quarters of cow 122’s udder.

Traceback revealed that cow 122 had received RB51 in 2011 and was purchased by dairy A in 2016. During 2016–2018, dairy A distributed raw milk potentially contaminated with RB51 to 19 states; PADOH notified those states’ public health veterinarians. PADOH provided a letter with RB51 information and brucellosis prophylaxis recommendations to the cooperative, which they distributed to dairy A customers. No additional cases were identified. Cow 122 was excluded from milk production, and serial PCR testing of bulk milk samples were subsequently negative for RB51.

Isolation of two different RB51 strains from different quarters of a cow’s udder has not previously been reported. These infections highlight the need to prevent RB51 infections. Raw milk consumption is also associated with serious illnesses caused by other pathogens, including Campylobacter spp., Shiga toxin–producing Escherichia coli, and Salmonella spp. (4). During 2007–2012, the number of raw milk outbreaks in the United States increased; 66 (81%) of 81 reported outbreaks occurred in states where raw milk sale is legal (5). Pregnant women, children, older adults, and persons with immunocompromising conditions are at greatest risk for infection.

To eliminate infection risk from milkborne pathogens, including RB51, all milk should be pasteurized. Because limited information is available about intermittent or continuous RB51 shedding among dairy cows, more research is needed to more fully understand this emerging public health threat for milk consumers. States can also consider the United States Animal Health Associations’ recommendations regarding the need for RB51 vaccination in areas where B. abortus is not endemic in wildlife.

Notes from the field: Brucella abortus RB51 infections associated with consumption of raw milk from Pennsylvania—2017 and 2018, 17 April 2020

Morbidity and Mortality Weekly Report

Joann F. Gruber, PhD1,2; Alexandra Newman, DVM3; Christina Egan, PhD3; Colin Campbell, DVM4; Kristin Garafalo, MPH4; David R. Wolfgang, VMD5; Andre Weltman, MD2; Kelly E. Kline, MPH2; Sharon M. Watkins, PhD2; Suelee Robbe-Austerman, DVM, PhD6; Christine Quance6; Tyler Thacker, PhD6; Grishma Kharod, MPH1; Maria E. Negron, DVM, PhD1; Betsy Schroeder, DVM2

https://www.cdc.gov/mmwr/volumes/69/wr/mm6915a4.htm

More Tragically Hip, with fellow Kingston, Ontario (that’s in Canada) native Dan Aykroyd blowing the harp.

You think that chicken is done? It’s not done (or it’s burnt)

Posted on by
Reply

About one third of foodborne illness outbreaks in Europe are acquired in the home and eating undercooked poultry is among consumption practices associated with illness. The aim of this study was to investigate whether actual and recommended practices for monitoring chicken doneness are safe.

Seventy-five European households from five European countries were interviewed and videoed while cooking chicken in their private kitchens, including young single men, families with infants/in pregnancy and elderly over seventy years. A cross-national web-survey collected cooking practices for chicken from 3969 households. In a laboratory kitchen, chicken breast fillets were injected with cocktails of Salmonella and Campylobacter and cooked to core temperatures between 55 and 70°C. Microbial survival in the core and surface of the meat were determined. In a parallel experiment, core colour, colour of juice and texture were recorded. Finally, a range of cooking thermometers from the consumer market were evaluated.

The field study identified nine practical approaches for deciding if the chicken was properly cooked. Among these, checking the colour of the meat was commonly used and perceived as a way of mitigating risks among the consumers. Meanwhile, chicken was perceived as hedonically vulnerable to long cooking time. The quantitative survey revealed that households prevalently check cooking status from the inside colour (49.6%) and/or inside texture (39.2%) of the meat. Young men rely more often on the outside colour of the meat (34.7%) and less often on the juices (16.5%) than the elderly (>65 years old; 25.8% and 24.6%, respectively). The lab study showed that colour change of chicken meat happened below 60°C, corresponding to less than 3 log reduction of Salmonella and Campylobacter. At a core temperature of 70°C, pathogens survived on the fillet surface not in contact with the frying pan. No correlation between meat texture and microbial inactivation was found. A minority of respondents used a food thermometer, and a challenge with cooking thermometers for home use was long response time. In conclusion, the recommendations from the authorities on monitoring doneness of chicken and current consumer practices do not ensure reduction of pathogens to safe levels. For the domestic cook, determining doneness is both a question of avoiding potential harm and achieving a pleasurable meal. It is discussed how lack of an easy “rule-of-thumb” or tools to check safe cooking at consumer level, as well as national differences in contamination levels, food culture and economy make it difficult to develop international recommendations that are both safe and easily implemented.

Cooking chicken at home: common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens, 29 April 2020

PLOS One

Solveig Langsrud, Oddvin Sørheim, Silje Elisabeth Skuland, Valérie Lengard Almli, Merete Rusås Jensen, Magnhild Seim Grøvlen, Øydis Ueland, Trond Møretrø

https://doi.org/10.1371/journal.pone.0230928

https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0230928

Don’t drink hand sanitizer or bleach: Poison center calls up 20% during pandemic, CDC says

Posted on by
Reply

A preschool-aged girl was taken to the hospital after she drank an unknown amount of hand sanitizer out of a 64-ounce bottle, fell and hit her head, the U.S. Centers for Disease Control said.

Her blood alcohol level was .27% — over 3 times the legal limit in most states, according to the CDC. The little girl recovered and was released 48 hours later, but her case illustrates the sharp increase in poisoning reported during the rise of the coronavirus in the United States.

Between January and March there were 45,550 poisonings reported to U.S. poison control centers , which is a 20% increase from years passed, the CDC reported. The rise in cases directly correlates with increased media coverage of the coronavirus pandemic in the U.S., according to the CDC.

Children ages 5 and younger, who were poisoned by disinfectants like hand sanitizer, made up nearly half of calls involving disinfecetants in that time period, the CDC reported. Over 80% of calls involved people ingesting disinfectants, according to the CDC.

In response, the U.S. Food and Drug Administration is calling on the manufacturers to add a bitter ingredient to sanitizers so people will be less likely to drink them.

People are also calling more to report poisonings involving cleaners like bleach — more than 28,000 calls in that three-month period involved cleaners, News 4 San Antonio reported. The CDC cited a case where an adult woman soaked her produce in bleach, vinegar and hot water, and ended up in the hospital because she inhaled the toxic fumes.

The CDC says people should not wash produce with anything other than water, not even soap.

Researchers say they can’t show a direct link between chemical exposures and the coronavirus pandemic yet, but the correlation is alarming, Science Alert reported. The biggest surge in calls to poison control centers occurred at the beginning of March this year, according to Science Alert.

In Oregon, one of the most reported issues was people mixing bleach with water in a random container, like a soda can or water bottle, and leave it out in the open, KOIN 6 reported. Another household member will drink the solution, thinking it’s just water, according to KOIN 6.

After President Trump’s suggestion that ingesting cleaning products or applying a “very powerful light” to the body to kill the coronavirus, Lysol, the Centers for Disease Control, lawmakers, doctors, and Twitter users warned people not to do so. 

“I see the disinfectant where it knocks [the coronavirus] out in a minute, one minute,” Trump said during a daily White House coronavirus briefing last week. “And is there a way we can do something like that by injection inside, or almost a cleaning? Because you see it gets in the lungs, and it does a tremendous number on the lungs. So it’d be interesting to check that.” 

No, it wouldn’t. And by Friday, Lysol, the CDC, and others stepped in to emphasize that you should not drink or inject disinfectant. 

The CDC tweeted, “Household cleaners and disinfectants can cause health problems when not used properly.” While Lysol took a more firm stance in response to “recent speculation and social media activity.” 

“As a global leader in health and hygiene products, we must be clear that under no circumstances should our disinfectant products be administered into the human body (through injection, ingestion, or any other route.)” 

When pressed about the remark during a bill signing last Friday, Trump claimed, “I was asking a question sarcastically to reporters like you just to see what would happen.”

Kids bored during the coronavirus lockdown have been warned to steer clear of the toxic TikTok “nutmeg challenge”.

Just a teaspoon of the cooking spice can “cause significant stomach pain, vomiting, racing heart, confusion, drowsiness, agitation and hallucinations,” say poison experts.

One girl who filmed herself swigging 12g of nutmeg from a cup said it “didn’t taste bad”.

In an update “three hours later” on its effects she claimed: “I can’t move my head.

“It’s like superglued to the wall; I’m so confused, oh my God.”

The New South Wales Poisons Centre in Australia warned parents about kids ingesting the potentially lethal spice on TikTok and social media.

On Facebook, it described the video sharing service’s nutmeg challenge as a “dangerous game”.

And in Ireland, a warning has been issued on fly infestations ahead of the summer months. Due to the current lockdown restrictions, many buildings, such as offices, shops and some homes, may be empty, allowing pests to proliferate.

Really: Is it safe to spin-dry leafy greens in a washing machine?

Posted on by
Reply

Back when we started on our TV cooking video paper about 2000, we were appalled to watch a British celebrity cook drying carrots in the dryer.

Some of the nearly 1,000 small farmers in New England who grow leafy greens apparently dry the fresh veggies after a triple dip in water in a conventional home washing machine.

The spin cycle of a retrofitted washing machine wicks the water off the greens to dry and keep them fresher longer. This discovery by farmers offered a way to automate the drying process without investing in a prohibitively expensive, commercial-grade spinner. 

An important question lingers about this practice, which University of Massachusetts Amherst food scientists hope to answer: Is it safe?

“This has been a common practice among small producers of greens,” says Amanda Kinchla, a UMass Amherst extension associate professor of food science. “There are no regulations against this, but there is no data right now on the risk.”

Kinchla, a co-director of the USDA-funded Northeast Center to Advance Food Safety, and UMass Amherst food science colleagues Lynne McLandsborough and Matthew Moore have received a $71,000 grant from the Massachusetts Department of Agricultural Resources and the U.S. Department of Agriculture to study and address the microbial safety risks of processing leafy greens in washing machines. The Northeast Center to Advance Food Safety, led by the University of Vermont, promotes food safety education and technical support to small- and medium-size producers and processors in the northeast region.

The UMass Amherst team is building on work at the University of Vermont Extension, where the agricultural engineering program has been conducting workshops and creating posters for farmers on how to follow a hygienic design to convert washing machines into greens spinners and use them safely.

“My work is more impactful if I can address real-world stakeholder issues and leverage what already has been done,” Kinchla says.

Andrew Chamberlin, UVM Extension agricultural engineering technician, explains that bacteria and grime have the potential to accumulate if farmers don’t know how best to spin the greens and clean the machines. “We are trying to share best practices for food production,” he says.

For example, placing the greens in baskets that fit inside the machine results in fewer points of contact, reducing the risk of contamination, compared with putting the greens directly into the washing machine.

Kinchla’s team has converted four washing machines, based on Chamberlin’s directions, to study in the lab how contamination may occur, what kinds of microbes are present and how best to safely maintain, clean and sanitize the machine.

“We are examining whether the spin cycle on a washing machine has any more risk than commercially available, post-harvest leafy greens spinners,” Kinchla says.

Exotic food lover in China who once gobbled down a raw snake gall bladder has lungs riddled with worms

Posted on by
Reply

An exotic food lover from China who once devoured a snake gall has found his lungs festered with worms.

Doctors said that the infection could be caused by eating raw food or drinking unclean water.

Shocking footage shows a medic pointing out the serious, line-shaped infections on the man’s lungs on CT scans.

The Chinese resident, known by his surname Wang, recently went to a hospital in Suqian, Jiangsu province of eastern China after suffering difficulty in breathing for several months.

When the doctors asked about his dietary habits, Mr Wang said that he enjoyed having seafood, such as crayfish and river snails.

The food lover also confessed that he even gobbled down a raw snake gall once before.

The patient was later diagnosed with paragonimiasis, a food-borne parasitic infection caused by lung fluke.

Only time you’ll ever see a n Us video from me.

Chipotle: Another gift that keeps on giving, $25 million criminal fine for food poisoning

Posted on by
Reply

Chipotle Mexican Grill Inc. will, according to Edvard Pettersson of Bloomberg, pay a $25 million criminal fine to resolve allegations by federal prosecutors that its food sickened more than 1,100 people across the U.S. from 2015 to 2018.

It’s the largest fine ever imposed in a food-safety case, according to a statement by the U.S. attorney’s office in Los Angeles.

The criminal charges pertain in part to norovirus outbreaks at Chipotle restaurants. The highly contagious virus can be transmitted by infected food workers handling ready-to-eat foods and their ingredients, according to the statement. It can cause severe symptoms, including diarrhea, vomiting and abdominal cramping.

“Chipotle failed to ensure that its employees both understood and complied with its food safety protocols, resulting in hundreds of customers across the country getting sick,” U.S. Attorney Nick Hanna said in the statement announcing the deferred-prosecution agreement.

The Newport Beach, California-based company said that, as part of the agreement, it will its strengthen its food-safety polices and practices.

“This settlement represents an acknowledgment of how seriously Chipotle takes food safety every day and is an opportunity to definitively turn the page on past events and focus on serving our customers real food made with real ingredients that they can enjoy with confidence,” Brian Niccol, chairman and chief executive officer of the company, said in a statement.

Prosecutors alleged that four norovirus outbreaks were caused by employees showing up to work sick, in violation of company policy, and by food products being stored at the wrong temperatures.

A fifth outbreak — which sickened about 647 people in July 2018 who dined at a Chipotle in Ohio — was from Clostridium perfringens, a bacterium found in raw meat and poultry that is one of the most common types of foodborne illness in the U.S. People who get ill from it usually recover in 24 hours and it’s not contagious.

Managers at the company’s restaurants failed on a number of occasions to notify Chipotle’s safety group at its headquarters when an employee had been vomiting at work, according to prosecutors. Instead, the safety analysts would find out only after contacting the restaurant because it had received a complaint from a sick customer. As a result, there were days of delay before the restaurants were sanitized.

Jimmy Johns: The E. coli gift that keeps on giving

Posted on by
Reply

The U.S. Centers for Disease Control reports that as of April 22, 2020, this outbreak linked to clover sprouts appears to be over.

51 people infected with the outbreak strain of E. coli O103 were reported from 10 states.

3 people were hospitalized. No deaths were reported.

Epidemiologic, traceback, and laboratory evidence indicated that clover sprouts were the source of this outbreak.

On March 16, 2020, Chicago Indoor Garden recalled external icon all products containing red clover sprouts. More information about this recall is available on the FDA website.external icon

Jimmy John’s LLC reported that all of its restaurants stopped serving clover sprouts on February 24, 2020.

People usually get sick from Shiga toxin-producing E. coli (STEC) 1 to 10 days (average of 3 to 4 days) after swallowing the germ.

Symptoms vary, but often include severe stomach cramps, diarrhea (often bloody), and vomiting. Some people may have a fever, which usually is not very high (less than 101˚F/38.5˚C).

Some people with a STEC infection may get a type of kidney failure called hemolytic uremic syndrome (HUS).

Antibiotics are not recommended for patients with suspected E. coli infections until diagnostic testing can be performed and E. coli infection is ruled out. Some studies have shown that administering antibiotics to patients with E. coli infections might increase their risk of developing HUS, and a benefit of treatment has not been clearly demonstrated.

CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration (FDA) investigated a multistate outbreak of E. coli O103 infections linked to clover sprouts.

Public health investigators used the PulseNet system to identify illnesses that were part of this outbreak. PulseNet is the national subtyping network of public health and food regulatory agency laboratories coordinated by CDC. DNA fingerprinting is performed on E. coli bacteria isolated from ill people by using a standardized laboratory and data analysis method called whole genome sequencing (WGS). CDC PulseNet manages a national database of these sequences that are used to identify possible outbreaks. WGS gives investigators detailed information about the bacteria causing illness. In this investigation, WGS showed that bacteria isolated from ill people were closely related genetically. This means that people in this outbreak were likely to share a common source of infection.

A total of 51 people infected with the outbreak strain of E. coli O103 were reported from 10 states. A list of the states and the number of cases in each can be found on the Map of Reported Cases.

Illnesses started on dates ranging from January 6, 2020, to March 15, 2020. Ill people ranged in age from 1 to 79 years, with a median age of 29 years. Fifty-five percent of ill people were female. Of 41 ill people with information available, 3 were hospitalized and no deaths were reported.

WGS analysis of isolates from 39 ill people was performed; the isolate from 1 ill person predicted antibiotic resistance to streptomycin, sulfisoxazole, tetracycline, and trimethoprim-sulfamethoxazole, and 38 isolates from ill people did not show evidence of antibiotic resistance. Standard antibiotic susceptibility testing by CDC’s National Antimicrobial Resistance Monitoring System (NARMS) laboratory is currently underway. These findings do not affect treatment guidance since antibiotics are not recommended for patients with STEC O103 infections.

Investigation of the Outbreak

Epidemiologic, traceback, and laboratory evidence indicated that clover sprouts were the source of this outbreak.

In interviews, ill people answered questions about the foods they ate and other exposures they had in the week before their illness started. Eighteen (56%) of 32 people interviewed reported eating sprouts. This percentage is significantly higher than results from a survey pdf icon[PDF – 787 KB] of healthy people in which 8% reported eating sprouts in the week before they were interviewed.

Seventeen (63%) of 27 people interviewed reported eating sprouts at a Jimmy John’s restaurant. Jimmy John’s LLC reported that all of their restaurants stopped serving clover sprouts on February 24, 2020. Clover sprouts are no longer available at Jimmy John’s restaurants.

Additionally, FDA identified the outbreak strain of E. coli O103 in samples of Chicago Indoor Garden products that contain sprouts. On March 16, 2020, Chicago Indoor Garden recalledexternal icon all products containing red clover sprouts.

FDA’s traceback investigationexternal icon showed that a common seed lot was used to grow both the sprouts recalled by Chicago Indoor Garden and sprouts that were served at some Jimmy John’s locations. The same seed lot was also used to grow sprouts linked to an outbreakexternal icon of the same strain of E. coli O103 infections in 2019.

As of April 22, 2020, this outbreak appears to be over.

Raw is risky: Study finds raw-type dog foods as a major source of multidrug-resistant bacteria that could potentially colonize humans

Posted on by
Reply

I’m nervous this is not peer-reviewed, has a small sample size, but thought I’d share anyway.

I’ve never fed any of my pets a raw-food diet.

New research due to be presented at this year’s European Congress of Clinical Microbiology and Infectious Diseases (ECCMID) reveals that raw-type dog foods contain high levels of multidrug-resistant bacteria, including those resistant to last-line antibiotics. The potential transfer of such bacteria between dogs and humans is an international public health risk, conclude the authors who include Dr. Ana Raquel Freitas and colleagues from the Faculty of Pharmacy, UCIBIO/REQUIMTE, University of Porto, Portugal.

Enterococci are opportunistic pathogens—so they are part of our normal internal microbiota but can cause infections (for example in patients who are immunosuppressed or hospitalised).

Raw-food-based diets for dogs have grown popularity recently as a healthier choice. Increasing controversy regarding their safety is emerging, with some scientific evidence showing their role as vehicles for transmission of antibiotic-resistant bacteria. In addition, dogs have been described as reservoirs of clinically-relevant ampicillin-resistant (AmpR) Enterococcus faecium, but the source remains unknown.

In this study, the authors analysed enterococci obtained from processed (both dry and wet types) and non-processed (raw-frozen) foods of the main brands commercialised in Portugal. The study included 46 samples (22 wet, 15 dry, 9 raw-frozen) from 24 international brands, sourced from 8 supermarkets and one veterinary clinic. Samples were obtained during September to November, 2019.

Raw-frozen samples were mainly constituted of salmon, chicken, turkey, calf, deer or duck, being a mixture of different meat types, fruits and vegetables.

Samples were cultured and then tested with a range of antibiotics. Enterococci (n=163) were identified in 19/46 (41%) of the samples: 8 of 15 (53%) in the dry foods; 2 of 22 (9%) of the wet samples, and 9 of 9 (100%) in the raw-frozen samples, and identified as the Enterococcus species E. faecium (91 isolates), E. faecalis (59 isolates) or other species (13 isolates).

Across the 9 raw-frozen meat samples, there were 30 E. faecium and 30 E. faecalis recovered. All nine carried multidrug-resistant (MDR) enterococci (20 E. faecium and 22 E. faecalis), including those resistant to a wide range of antibiotics, while only one MDR- E. faecium (resistant to erythromycin/tetracycline/gentamicin) was detected in one of the wet food samples and none in the dry food samples.

Resistance was found to the antibiotics ampicillin, ciprofloxacin, erythromycin, tetracycline, streptomycin and chloramphenicol in all 9 raw-type samples; seven of nine contained enterococci resistant to the last line antibiotic linezolid (78%), and six of nine contained enterococci resistant to gentamicin or quinupristin-dalfopristin. Resistance to clinically-relevant antibiotics such as linezolid, ampicillin or ciprofloxacin was only detected in raw-frozen samples.

The authors conclude: “Our study demonstrates that raw-frozen-foods for dogs carry MDR enterococci including to last-line antibiotics (linezolid) for the treatment of human infections. The close contact of pets with humans and the commercialisation of the studied brands in different EU countries pose an international public health risk if transmission of such strains occurs between dogs and humans. There is strong past and recent evidence that dogs and humans share common multidrug-resistant strains of E. faecium, and thus the potential for these strains to be transmitted to humans from dogs.”

Dr. Freitas adds: “These raw-frozen foods are supposed to be consumed after being thawed and could at least be cooked, to kill these drug-resistant and other bacteria. Although these foods seem to be regulated regarding their microbiological safety by EU authorities, risk assessment of biological hazards should also include antibiotic-resistant bacteria and/or genes besides only establishing the presence of bacterial pathogens, such as Salmonella.”

Practical ways to help vets during COVID-19

Posted on by
Reply

Maureen Anderson writes in the Worms & Germs Blog, “the COVID-19 pandemic has put a lot of strain on a lot of people, and those in the veterinary profession are no exception.  Thank you, Captain Obvious. 

Self-care and mental health support at times like these are critical, but can be hard to come by for many still working on the front lines in clinics, both human and veterinary.  It’s important to recognize that everyone is stressed, even our clients, but giving others that extra little bit of leeway and understanding can be tough when you’re already at the end of your own rope. (Right, that’s Kate the Vet of Kansas State University and my research partner on a couple of handwashing projects and papers back in the day.)

A little bit of kindness can go a long way, and that’s as important now as it was a month ago when the world changed overnight, maybe even more so.  Dr. Christopher Byers, a fellow veterinary internist in the US, wrote a blog post about how pet owners can help veterinarians during this crisis, and it also speaks to how we can all help each other.  Our mental and physical health go hand-in-hand, and are also closely associated with the health and welfare and care we are able to provide our animals.  Consider it a non-infectious consequence of a highly infectious disease, so I thought it was appropriate to share here.

You can read Dr. Byers full post on CriticalCareDVM.com, but here are his three very simple and practical points for pet owners:

  1. Be flexible
  2. Be kind
  3. Stay home if your pet isn’t sick

With restaurants still serving food, Florida conducted over 1,000 inspections in April

Posted on by
Reply

Despite the coronavirus pandemic, restaurants are, according to Jeff Weinsier of Local 10 news, still operating for take-out and delivery, and inspectors are out in full force.

Local 10 News’ Jeff Weinsier looked into the numbers and found that over 1,000 inspections have been made in Miami-Dade, Broward, Monroe and Palm Beach Counties during the month of April.

Sonny’s Famous Steak Hogies in Hollywood has been a staple in the community for over 60 years. Its dining room has become a storage area, but customers are keeping them extremely busy with take-out and delivery orders.

John Nigro of Sonny’s makes every one of his employees sign a copy of the restaurant’s rules, to ensure everything remains sanitary and follows the proper health guidelines. He knows a health inspector could pop in at any moment.

The good news is that no kitchens have been ordered shut over the past two weeks.