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Kitchen hygiene in the spotlight: How cooking shows influence viewers’ hygiene practices

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Poor hygiene when handling food is a major cause of foodborne illness. To investigate whether hygiene practices visible in television cooking shows influence viewers’ kitchen hygiene, a study on the adoption of demonstrated hygiene behavior was conducted under controlled, experimental conditions.

In a study ostensibly on cooking by following recipes participants (n = 65) were randomly assigned to one of three conditions, in which they watched a cooking video that differed only with regard to the hygiene behavior of the chef. In condition 1, the chef engaged in poor hygiene practices while preparing the dish, in condition 2 the chef’s hygiene behavior was exemplary and in condition 3, the chef’s hygiene behavior was not visible (control condition). After watching the video, participants were instructed to cook the recipe individually in the fully equipped laboratory kitchen. Cooking sessions were videotaped and experimenters blind to condition coded hygiene lapses committed by participants.

The level of kitchen hygiene displayed in the cooking video significantly affected hygiene practices of participants cooking the recipe. Participants who had watched the cooking video with correct hygiene practices committed significantly fewer hygiene lapses than those who had watched the video with poor hygiene practices. From a risk communication perspective, TV cooking shows are well placed to convey knowledge of essential hygiene practices during food preparation to a broad audience. To facilitate behavioral change toward safer food‐handling practices among viewers, visibly performing correct hygiene practices in cooking shows is a promising strategy.

Kitchen hygiene in the spotlight: How cooking shows influence viewers’ hygiene practices

Risk Analysis

Severine Koch, Mark Lohmann, Jasmin Geppert, Rainer Stamminger, Astrid Epp, Gaby‐Fleur Böl

https://doi.org/10.1111/risa.13584

https://onlinelibrary.wiley.com/doi/full/10.1111/risa.13584

164 sickened in Aug. Norovirus found in mass food poisoning at Taiwan’s Chiaohsi hotel

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The Yilan County Public Health Bureau said Aug. 12 that several customers and employees in the mass food poisoning case at Hotel Royal Chiaohsi (礁溪老爺酒店) had tested positive for norovirus, though it has not been confirmed as the official cause.

Earlier this month, news broke out that 164 people who dined at the Hotel Royal Chiaohsi’s buffet restaurant had experienced symptoms of food poisoning, including a group of Chailease Finance Co. employees that were on a company retreat. Of all the afflicted individuals, 92 have sought medical assistance, according to the health bureau.

The bureau said that a few customers and hotel staff members, including two restaurant workers, have received a positive result for the norovirus test, but no traces of the virus have been found on any of the kitchenware so far. Since the investigation results will determine the hotel’s responsibility and its follow-up settlement, the bureau said more clarification is needed on the true cause of the incident.

Preharvest treatment improves tomato food safety

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Technology Networks reports that when vegetable farmers harvest crops, they often rely on postharvest washing to reduce any foodborne pathogens, but a new University of Georgia study shows promise in reducing these pathogens — as well as lowering labor costs — by applying sanitizers to produce while it is still in the fields.
Salmonella, Shiga toxin-producing E. coli and Listeria monocytogenes are major causes of foodborne diseases and of public health concern in the U.S. Tomato-associated salmonella outbreaks reported to the Centers for Disease Control and Prevention have increased in frequency and magnitude in recent years, and fresh produce accounted for 21% of E. coli outbreaks reported to the CDC over a 20-year span.

Initially researchers were going to study the use of a nonchlorine-based sanitizer made of two food additives approved by the U.S. Food and Drug Administration — levulinic acid and sodium dodecyl sulfate — as a postharvest wash solution. However, at the suggestion of a producer involved in the study — Bill Brim of Lewis Taylor Farms in Tifton, Georgia — they designed the study using the solution in a preharvest spray, said Tong Zhao, associate research scientist with the Center for Food Safety on the UGA Griffin campus.

While producers commonly use chlorine-based disinfectants — including chlorine gas, sodium hypochlorite, calcium hypochlorite and chlorine dioxide — to treat produce postharvest, the preharvest application of bactericides is not a common practice, Zhao said.

Building on previous studies of levulinic acid and sodium dodecyl sulfate that showed the combination substantially reduces both salmonella and E. coli on romaine lettuce without adversely affecting lettuce quality, Zhao hoped to prove the combination’s effectiveness on reducing foodborne pathogens on tomato plants contaminated with salmonella, Shiga toxin-producing E. coli and Listeria monocytogenes.

In the field studies, the spray treatment significantly reduced the total bacterial population on the surface of tomatoes, determining that this preharvest treatment is a practical, labor-cost effective and environmentally friendly approach for the control and reduction of foodborne pathogens. The study was recently published in the journal Food Control.

“This combination of chemicals had never been used for preharvest treatment,” said Zhao, who studied the combination 10 years ago as an alternative to chlorine treatment as a postharvest wash. “Free chlorine is easily neutralized by organic

151 sickened: Norovirus outbreak causing gastroenteritis in a hotel in Menorca, Spain

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To establish the agent responsible for a gastroenteritis outbreak in a hotel in Menorca (Spain) in September 2016.

Methods

The study included epidemiological and laboratory analysis. Environmental and stool samples were examined for bacterial and viral pathogens.

Results

One hundred and fifty-one cases were detected, 123 among the tourists staying in the hotel and 28 affecting the staff. The presence of genotype 2 norovirus was discovered in the microbiological studies of patient’s faeces, as well as in the surface samples of rooms and common areas. The control plan implemented allowed for control of the outbreak.

Conclusions

This study on a genotype 2 norovirus outbreak reveals the importance of a rapid response for controlling these types of outbreaks.

Norovirus outbreak causing gastroenteritis in a hotel in Menorca, Spain

Enfermedades infecciosas y microbiologia clinica

Antonio Doménech-Sánchezab, Elena Lasoa, Encarnación Genestara, Clara I.Berrocala

https://doi.org/10.1016/j.eimce.2020.11.001

https://www.sciencedirect.com/science/article/abs/pii/S2529993X20302008

Organic basil recalled again for Cyclospora

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Amy Sowder of The Packer reports that Shenandoah Growers of Harrisonburg, Va., has recalled about 15,000 units of organic basil in select packages, due to a possible health risk from cyclospora. 

The recall is limited and voluntary, according to a Food and Drug Administration news release.

These items were packed under branded and private label fresh-cut, USDA-certified organic basil clamshells at its Jefferson, Ga., facility and Harrisonburg facilities with 19 lot codes, all with the country of origin of Colombia. 

Recalled products were distributed to retail stores between Oct. 20-30 in states including Georgia, Tennessee, Florida, Virginia, Pennsylvania, Maryland, Connecticut, Delaware, New Jersey, New York and Washington, D.C.

No other Shenandoah Growers products are subject to recall, and the company has no knowledge of any illness reported or related to this product, according to the release.

The Shenandoah Growers recall includes only those clamshells of certified-organic basil clearly marked with the affected lot codes. The lot code can be found printed on each clamshell.

This recall stems from a package pulled by the Florida Department of Agriculture on Nov. 2, from a retail store in Florida that indicated the potential presence of cyclospora.

What’s so funny ‘bout peace, love and understanding? CDC could further strengthen efforts to identify and respond to foodborne illnesses

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The U.S. Government Accountability Office writes the Centers for Disease Control and Prevention estimates that 1 in 6 people in the U.S. get food poisoning each year—leading to 128,000 hospital stays and 3,000 deaths. CDC has seen an increase in foodborne illness outbreaks that span multiple states in recent years.

CDC has developed tools to identify possible multistate outbreaks, investigate their cause, and communicate about them to the public. But it needs to balance the need to communicate quickly against the need to provide accurate and specific information.

Our recommendations include that CDC publicize its decision-making process for communicating about multistate outbreaks.

The continuing prevalence of shiga-toxin producing E. coli in produce

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Chris Koger of The Packer writes the U.S. Centers for Disease Control and Prevention has added 16 more people to an E. coli outbreak investigation of unknown origin, bringing the total to 39. Cases have been reported in 18 states; there have been no deaths.

According to the CDC’s Nov. 23 update, “Of the 22 ill people interviewed to date, all reported eating a variety of leafy greens, like spinach (16), romaine lettuce (15), iceberg lettuce (12), and mixed bag lettuce (8). No single type or brand of leafy greens or other food item has been identified as the source of this outbreak. CDC is not advising people avoid any particular food at this time.

Dole Fresh Vegetables, Inc. is voluntarily recalling a limited number of cases of organic romaine hearts. The products being recalled are Dole™ Organic Romaine Hearts 3pk (UPC 0-71430-90061-1), combined English/French packaging, with Harvested-On dates of 10-23-20 and 10-26-20, and Wild Harvest Organic Romaine Hearts (UPC 7-11535-50201-2), with Harvested-On dates of 10-23-20 and 10-26-20.  The recall is being conducted due to a possible health risk from E. coli in the two products.  Dole Fresh Vegetables is coordinating closely with regulatory officials. No illnesses have been reported to date in association with the recall. 

Pathogenic E. coli can cause diarrhea, severe stomach cramps and vomiting.  Most people recover within a week, but some illnesses can last longer and can be more severe.

This precautionary recall notification is being issued due to an isolated instance in which a package of Dole™ Organic Romaine Hearts – 3pk yielded a positive result for pathogenic non-O157 E.coli STEC in a routine sample collected at a retail store by the Michigan Department of Agriculture and Rural Development. There is no indication at this time that this positive result is related to any illnesses nor consumer complaints and it is not associated with the strains connected to the ongoing outbreaks currently under regulatory investigation. 

NASA Apollo program helped boost US food safety

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For those in need of a history lesson, a brief on the development of HACCP.

NASA’s Hazard Analysis and Critical Control Point (HACCP) system created decades ago for the lunar landing initiative is credited to this day with reducing foodborne illnesses.

Originally developed for astronaut food in the early days of the Apollo program – because no one wanted diarrhea in a space suit or barf in a space helmet — the HACCP system has been adopted by major players in the food industry

Sixty years ago, at what is now Johnson Space Center in Houston, a nutritionist and a Pillsbury microbiologist partnered with NASA to provide uncontaminated food for the astronauts on the Gemini and Apollo missions.

Instead of testing end products, Paul Lachance and Howard Bauman came up with a method that identified and controlled potential points of failure in the food production process.

To make astronaut food safe, the duo introduced hazards in the production line, observed the hazard and determined how it could be prevented.

In 1971, the deaths of two people from botulism, a severe foodborne illness caused by bacteria, prompted the National Canners Association to adopt stricter standards. The Food and Drug Administration and the canners association implemented the HACCP regulations for low-acid canned food.

In 1993, an outbreak of food poisoning at a fast-food chain prompted meat and poultry manufacturers to adopt to the HACCP regulations as part of an effort to restore public confidence in the industry. A decade after that, the FDA and the Department of Agriculture made HACCP regulations universal for meat, poultry, seafood and juice producers.

Standardization was further strengthened in 2011 when the FDA Food Safety Modernization Act came into existence. While HACCP applies to all U.S. food producers, all applications are unique to particular foodstuffs.

Fresh attitude brand baby spinach recalled due to Salmonella in Canada

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Fairly sure I had foodborne illness the past few days.

And I live in Brisbane, Australia.

Probably some fresh fruit or veg I ate a week ago, felt nauseas Wed. and Thurs. of last week, OK Friday, but Saturday was a torrent of vomit, accompanied by a weekend of diarrhea.

I have multiple thermometers and temp everything I cook.

Today is Monday and I’m fine.

As another reminder that fresh product is fresh, and anything that comes in contact can contaminate, Vegpro International is recalling Fresh Attitude brand Baby Spinach from the marketplace due to possible Salmonella contamination.

This recall was triggered by the company. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Recalled products

Brand Product          Size     UPC    Codes

Fresh Attitude          Baby Spinach            312 g   8 88048 00028 8         Best Before 2020 DE 04

Fresh Attitude          Baby

There have been no reported illnesses associated with the consumption of these products.

Know your plants: Japanese pref. warns of toxic lily resembling edible taro after poisoning cases reported

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The Kumamoto Prefectural Government is warning people to be on their guard following cases of food poisoning caused by people mistaking toxic night-scented lilies for edible taro plants (that’s the two plants, right).

A woman in southwestern Japan suffered symptoms of food poisoning, including acute pain in her mouth, after mistakenly eating night-scented lily, the prefectural government announced on Nov. 26.

There have been repeated cases across Japan where people accidentally consume the plants, as the leaves resemble those of edible taros. Officials are calling on people to “avoid eating taros of an unknown type.”

According to the prefecture, the 43-year-old woman and her family, who live in an area under the jurisdiction of the Mifune public health center in Kumamoto Prefecture, consumed a wild night-scented lily plant that had been growing at the side of an agricultural road near their residence, after mistaking it for edible shrimp-shaped taro. The woman felt a sharp pain in her mouth, as well as numbness in her lips and tongue, shortly after tasting the plant, which she used as an ingredient for miso soup, and was taken to hospital in an ambulance. Although the woman has been recovering, her symptoms apparently still remain. The woman said she had no experience cooking shrimp-shaped taro, and felt itchiness in her hand from the time she started cutting the plant.

In a separate case, eight people suffered food poisoning after eating night-scented lilies that were mistakenly sold at a produce stand in Miyazaki Prefecture in October. The Ministry of Health, Labor and Welfare has cautioned people to “avoid picking, eating, selling, or giving to others plants that cannot be ascertained as being edible.”