Category Archives: Email

Raw is risky: UK Happy Hounds recalls frozen raw dog food products due to Salmonella

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The Food Standards Agency reports Happy Hounds is recalling certain types of frozen raw dog food because salmonella has been found in the products.

Product details

Frozen Chicken & Beef Sleeve Dog Food
Pack size 1kg
Batch code 1205
Best before 3 September 2020
Frozen Chicken Mince Sleeve Dog Food
Pack size 1kg
Batch code 1205
Best before 3 September 2020

 

Frozen Chicken Mince Dog Food
Pack size 2.5kg (bag of 4)
Batch code 1205
Best before 3 September 2020

Risk statement

The presence of salmonella in the products listed above. Salmonella is a bacterium that can cause illness in humans and animals. The product could therefore carry a potential risk because of the presence of salmonella, either through direct handling of the pet food, or indirectly, for example from pet feeding bowls, utensils or contact with the faeces of animals.

In humans, symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps. Infected animals may not necessarily display signs of illness, but symptoms can include diarrhoea.

Action taken by the company

Happy Hounds is recalling the above products. Point of sale notices will be displayed in all retail stores that are selling these products. These notices explain to customers why the products are being recalled and tell them what to do if they have bought the product.

Our advice to consumers

Our advice to pet owners: If you have bought any of the above products do not use them. Instead, return them to the store from where they were bought for a full refund. When handling and serving raw pet food it is always advised to clean utensils and feeding bowls thoroughly after use. Consumers should wash hands thoroughly after handling raw pet food, bowls, utensils or after contact with the faeces of animals. Raw pet food should be stored separately from any food (especially ready to eat foods). Care should be taken when defrosting to avoid cross contamination of foods and surfaces.

Norovirus outbreak leads to shellfish harvesting ban on stretch of Virginia river

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WTVR reports health officials announced Saturday an extension of the ban on shellfish harvesting in the waters off Parrot Island in the Rappahannock River in Middlesex County.

The news comes after Virginia Department of Health officials banned the harvesting of oysters and clams in that stretch of the river on Dec. 27 following a Norovirus outbreak in Colorado linked to shellfish harvested from the area.

As a result, oysters harvested between Dec. 1, 2019 through Jan. 11, 2020 are being recalled.

The only oysters affected by the recall were shipped by Rappahanock River Oyster Company from lease numbers 18403, 18417, and 19260 in the Rappahanock River, according to the Virginia Department of Health. The company said the oysters were sold under the Emersum brand name.

Officials noted crabs and fin fish in the river are still safe to catch.

Raw is risky: 179 sick from oysters in France

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Outbreak News Today reports that French health authorities (Santé publique France) say since December 2019, 179 compulsory declarations (DO) of collective food poisoning ( toxi-infection alimentaire collective-TIAC) ​​suspected of being linked to the consumption of raw shellfish, mainly oysters.

The reports come from the majority of regions in mainland France.

Seventy-seven percent of cases occurred since December 23, with the peak of patients being observed around December 25-27.

The symptoms, mainly diarrhea and vomiting, as well as the incubation times, are compatible with infections with norovirus or other enteric viruses. Stool tests performed to date by the National Reference Center for Gastroenteritis Viruses have confirmed the presence of norovirus and other enteric viruses.

The number of TIAC suspected of being linked to the consumption of raw shellfish is significantly higher than in previous years. Each year between 25 and 120 TIAC suspected of being linked to the consumption of shellfish are reported to Public Health France, of which between 4 and 30 occurred during the December-January periods.

Foodborne illness and the struggle for food safety

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Public health advances step by step, as hazards are recognized and better control and prevention strategies are developed. How this happens, how new safety measures come into being, and how they are improved and become part of the way we live are the focus of this new book, Outbreak: Foodborne Illness and the Struggle for Food Safety.

Professor Timothy D. Lytton, a keen scholar of regulatory evolution, provides a lively and well-documented guide to 150 years of major advances in food safety regulation and prevention in the United States. He starts with the early efforts to cleanse and regulate the milk supply in the 19th century that ultimately led to near-universal pasteurization. Efforts to make canned food free of botulism in the 1920s led to a new focus on critical control steps in processing, using sufficient time and heat to eliminate the risk, and thus to a new general approach based on process control. Modernizing meat inspection with process control logic in the 1990s and the recent efforts to make fresh produce safer in the 2000s take the reader to the controversies of the present day.

industry and regulators to follow. He also deftly outlines the complex roles of third-party auditors, who provide information to one company about the safety practices of its suppliers, and provides a fresh perspective on the growing role that liability insurers may play in the future.

This is history that uplifts, showing how we honor those who suffered from and died of a foodborne disease that is now preventable in the form of better practices and safer food today. In the crucible of public action, it reminds us all how these advances begin and, with feedback and learning, how they can succeed.

Foodborne illness and the struggle for food safety, December 2019

Emerging Infectious Diseases vol. 25 no. 12

Timothy D. Lytton

https://wwwnc.cdc.gov/eid/article/25/12/19-1192_article

Health update, and sprouts still suck

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Amy and Sorenne came to visit me last night at the Clinical Facility I’ve been staying at for the past two weeks and we went out for dinner (the seafood was fabulous).

That’s me and the kid last night at dinner (right).

I checked myself in because I have been randomly falling when walking — the sidewalk just sorta rises up and I smash my head yet again. The other day I endured two seizures while eating lunch in the cafeteria and the docs present shipped me off to Emergency.

Long-time skeptics are finally agreeing with me that these things are happening because of genetics, booze (which is primarily to provide numbness to the fog upstairs but I’m going without) 50 years of pucks to the head, dozens of concussions, epilepsy and whatever else may be happening in that precious organ known as the brain.

So I haven’t been writing much.

They shipped out to New Caledonia this morning for Amy’s work for a few days, so I made sure I was taken care of so she wouldn’t have to worry.

It is seemingly impossible to get a sandwich or salad in Australia without it being covered in raw sprouts.

This is Amy’s salad from dinner last night (left).

We document at least 55 sprout-associated outbreaks occurring worldwide affecting a total of 15,233 people since 1988. A comprehensive table of sprout-related outbreaks can be found here.

Australia’s food safety system falls well short

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Adele Ferguson of The Age writes that food safety is again in the headlines following an investigation into the Grill’d burger chain.

The long list of food safety transgressions at hamburger chain Grill’d outlined in a series of leaked internal food and safety audit reports, internal documents, a council report, and dozens of photos from staff, triggered a social media backlash.

In an attempt to dilute the public’s disgust Grill’d announced it would hire a global food auditor to review its food safety and work practices.

But in the process of exposing the worker exploitation and uncleanliness scandal it became clear there was another scandal that has been festering away: an overall lack of enforcement by the relevant authorities of food hygiene regulations and fines that are so low they fail to act as a deterrent.

Take for instance, Grill’d in Windsor, Victoria, the local council, Stonnington, issued an inspection notice of “major non-compliance” in October 2018. It said it didn’t have effective cleaning systems in place, which is the basic requirement of any restaurant.

What was even more disturbing was the council admitting that the same non-compliances were happening every year and that “infringement notices may be issued if this continues”.

In other words, the council’s inspection notice and wishy-washy threats were ineffectual.

This was no better demonstrated in early December when a photo was taken and posted on The Age and Sydney Morning Herald websites of a mouse inside a tray of hamburger buns sitting on the floor at Grill’d in Windsor.

The council’s reaction was to keep the public in the dark. It refused to say how many years of non-compliance it had recorded at the Grill’d Windsor restaurant and its only reaction to the buns stored on the floor, which attracted a mouse in the pest infested restaurant, was that it would act if someone lodged a complaint.

On a broader level, it illustrates shortcomings in the food safety system in Australia. It seems the public only get to know what’s going on when it is too late.

The Victorian Health register of convictions of food safety is an eye-opener. In 2019 only a few cases went to court and received a conviction, which attracted a minuscule fine.

The laws may be strict but if they aren’t properly monitored and enforced then things fall apart.

Outbreak of Listeria infections linked to hard-boiled eggs

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Reported Cases: 7

States: 5

Hospitalizations: 4

Deaths: 1

Recall: No

The U.S. Centers for Disease Control (CDC) is concerned that bulk, fresh hard-boiled eggs produced by Almark Foods of Gainesville, Georgia, are contaminated with Listeriaand have made people sick. These products were packaged in plastic pails for use nationwide by food service operators. These products have not been recalled. However, because Listeria  can cause severe infections, CDC is warning against selling, serving, or using these eggs to make other food products.

Retailers and food service operators should know who supplies their bulk hard-boiled eggs. Consumers will not be able to tell if products they’ve purchased from stores contain these eggs, so it is important that people at higher risk for Listeria infections follow the advice listed below.

Retailers and food service operators should not use bulk hard-boiled eggs produced at the Almark Foods Gainesville, Georgia facility, regardless of use-by date.

These eggs were peeled, hard-boiled, and packaged in plastic pails of various sizes.

Food processors and manufacturers should not use these eggs to make ready-to-eat foods, such as egg salad, deviled eggs, or salads.

These fresh hard-boiled eggs were packaged in plastic pails and have a 49-day shelf-life.

UK: Health inspector warned hospital that listeria would grow on sandwiches in its broken fridges that were 5C too hot just three days before patient

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The hospital where a cancer patient was killed by a listeria-infected sandwich was warned its fridges were broken and too hot several days before he died, it was revealed in early November..

Ian Hitchcock, 52, died in June after eating a contaminated meal – a scandal that appears to have claimed the lives of six people in the UK this year.

Today it emerged sandwiches at Royal Derby Hospital, where Mr Hitchcock was receiving cancer treatment, were kept in ‘ineffective’ fridges that warmed the food to above 8C – an offence under 2013 food safety laws.

The problem was found by experts inspecting the kitchen on June 4 and 5 where an environmental health officer said the broken fridges were serving food at illegal temperatures.

A report said the food was a particular risk to anyone with a weakened immune system, such as cancer sufferer Mr Hitchcock.

On June 8 he died after eating one of the pre-packed sandwiches.

Ian Hitchcock, 52, died after eating a pre-packaged sandwich while being treated for cancer at the Royal Derby Hospital last week. His death is being linked to an NHS listeria outbreak which has so far claimed five lives +2

Ian Hitchcock, 52, died after eating a pre-packaged sandwich while being treated for cancer at the Royal Derby Hospital last week. His death is being linked to an NHS listeria outbreak which has so far claimed five lives

In a letter, seen by the BBC, food safety inspector Jayne Hassall said ‘high risk foods’  such as sandwiches were ‘stored outside temperature control due to ineffective refrigerators’.

Nearly 400 sick from crypto in Sweden

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Outbreak News Today reports that since the last report on the Cryptosporidium outbreak in Sweden about two weeks ago, health officials say the number of reported cases has decreased in recent weeks.

While cases are declining, the number of cases reported per week remains slightly higher compared to the same period in previous years. To date, some 400 Cryptosporidium cases have been recorded.

Most cases have been reported from Stockholm, Östergötland, Västra Götaland, Halland, Jönköping and Uppsala.

The Public Health Authority analyzes samples from the cases to determine what type of cryptosporidium they have become ill from. Of the 202 samples analyzed so far, 93 have been shown to belong to subtype (A) and 58 belong to subtype B of Cryptosporidium parvum. In addition to this subtype, a number of different subtypes have been detected.

The fact that different subtypes are seen indicates that there are different sources of infection for the cases reported during the fall. From the survey studies it was shown that cases with subtype A have drunk to a greater extent pre-purchased freshly squeezed fruit and vegetable drinks that are no longer on the market when the shelf life is short. The majority (almost 80%) of cases with subtype A were reported to have fallen ill.


 

How professors help rip off students

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From the time I started teaching at university in 1984, I never once recommended a textbook.

They were a student rip-off.

Tim Wu of The New York Times writes that as the semester ends, instructors at universities and community colleges around the country will begin placing their orders for next year’s textbooks. But not all professors will pay enough attention to something that students complain about: the outlandish prices of the books we assign. Having grown at many times the rate of inflation, the cost of a leading economics book can be over $250; a law school casebook plus supplement can cost $277. Adding to such prices is the dubious trend of requiring students to obtain digital access codes, averaging $100, to complete homework assignments.

Professors love tough questions. Here’s one we need ask ourselves: Are we helping rip off our students?