From the duh files: ‘People are being duped’ at Canadian farmers markets

Some farmers market vendors push bogus homegrown stories to consumers looking for fresh local fruits and veggies — and Marketplace has the hidden camera footage to prove it.

The Marketplace team went undercover at 11 bustling markets across Ontario this summer to ask vendors where their produce comes from and then tested the veracity of those claims using surveillance and other investigative techniques.

The results suggest many consumers could be paying premium prices for produce with fake backstories about where it was grown.

At four of the markets, the investigation exposed five different vendors who claimed to be selling fresh produce they had grown themselves but who were actually cashing in by reselling wholesale goods purchased elsewhere.

At a fifth market, the team discovered a vendor passing off Mexican produce as Ontario-grown.

Most of the markets Marketplace visited had vendors known as resellers, who sell produce they didn’t grow. They purchase wholesale fruits and vegetables from places such as the Ontario Food Terminal in Toronto — Canada’s largest wholesale market — and take it to farmers markets to sell for a profit.

When asked directly, many resellers were upfront about the fact they didn’t grow the produce, but others were not.

Lauren Nurse, who farms 6 ½ acres in Stirling, Ont., relies on farmers markets as a source of income. She says this kind of behaviour undermines the industry.

“People are being duped,” she says. “There’s no difference between food that you buy at the grocery store and food at the farmers market if it all comes from the food terminal.”

At the Peterborough Farmers’ Market, one of the largest and longest running in Ontario, Marketplace identified two resellers making misleading claims about their products.

The largest of these vendors, Kent Farms, operates two different stalls at the market. One is run by James Kent, and the other by Brent Kent.

They say they’re third generation farmers and have properties northeast of Toronto in Newcastle, Orono and Lindsay.

They told undercover Marketplace journalists that most of the produce they were selling was grown on their family farms, or was from neighbouring properties.

Marketplace started digging after noticing the cucumbers Brent Kent claimed to have grown were labelled with stickers from a large multinational corporation that grows greenhouse vegetables 500 kilometres away in Kingsville, Ont., located south of Windsor on the northwestern shore of Lake Erie.

To determine where the Kents were getting the rest of their produce, Marketplace followed a Kent Farms truck the day before the Peterborough market.

Long before dawn, the truck drove 100 kilometres from James Kent’s property in Newcastle to the Ontario Food Terminal in Toronto. There, the journalists witnessed James Kent and his employees loading their truck with more than 50 boxes of produce including peppers, zucchinis, strawberries and radishes.

At market the next day, James and Brent Kent were seen unloading boxes that looked to be the same as those from the terminal. Staff at Brent Kent’s stall peeled stickers off peppers and James Kent transferred vegetables from wholesale boxes to farm bushels.

When undercover Marketplace journalists asked about the zucchinis, James Kent said: “They’re mine.” He also claimed the radishes were from his neighbour “across the field.”

“He buys all my strawberries,” he said. “The last thing I can do is say no to him when he sells me some radishes.”

Brent Kent said he grew the peppers that Marketplace filmed having their stickers removed earlier that day.

‘Believe in transparency’

Both James and Brent Kent declined to be interviewed.

In an emailed statement, James Kent said they “believe in transparency” and are committed to their customers. He said he grows some of what he sells and purchases some Ontario produce at the food terminal because he believes it’s a “benefit to consumers to provide products from other regions of Ontario.”

Marketplace found four more examples of vendors at markets in Burlington, Gravenhurst, Orillia and Toronto who weren’t clear or upfront about what they were selling.

A vendor at the Burlington Mall Farmers’ Market southwest of Toronto told undercover Marketplace journalists that the tomatoes he was selling were from his farm, which he said is called Koornneef. But Koornneef Produce is actually a large wholesaler that only sells produce at the Ontario Food Terminal.

Eggs are going to have Salmonella in ways we can’t predict, because we are mere mortals: Brits say, we know better

On the same day that Australia celebrated national egg day with vid-clips of schoolchildren pronouncing their love of eggs, the UK Food Standards Authority says it’s OK for pregnant women to eat raw eggs.

These are both so wrong on so many levels.

The UK’s contribution to international cuisine has been mushy peas and mad cow disease.

The UK Food Standards Authority’s contribution to food policy has been cook your food until it is piping hot, and now, it’s OK for pregnant women to eat raw eggs.

With five daughters, I’ve spent a lot of time around pregnant women, they may feel like Rocky Balboa, but biology don’t work that way.

The Food Standards Agency has announced a change to its advice about eating eggs – infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked eggs that are produced under the British Lion Code of Practice.

The revised advice, based on the latest scientific evidence, means that people vulnerable to infection or who are likely to suffer serious symptoms from food poisoning (such as infants, children, pregnant women and elderly people) can now safely eat raw or lightly cooked hen eggs or foods containing them.

We had previously advised that vulnerable groups should not consume raw or lightly cooked eggs, because eggs may contain salmonella bacteria which can cause serious illness.  

The decision to change the advice is a result of the findings from an expert group that was set up by the Advisory Committee on the Microbiological Safety of Food (ACMSF) in February 2015 to look at egg safety. Its report, published in July 2016, highlighted that the presence of salmonella in UK eggs has been dramatically reduced in recent years, and the risks are very low for eggs which have been produced according to food safety controls applied by the British Lion Code of Practice. More than 90% of UK eggs are produced under this scheme.

Heather Hancock, Chairman of the Food Standards Agency, said: “It’s good news that now even vulnerable groups can safely eat UK eggs without needing to hardboil them, so long as they bear the British Lion mark. The FSA has thoroughly reviewed the scientific evidence about the safety of these eggs, and we’re confident that we can now change our advice to consumers.

“The major reduction in the risk of salmonella in Lion eggs is testament to the work carried out by egg producers. The measures they’ve taken, from vaccination of hens through to improving hygiene on farms and better transportation, have dramatically reduced salmonella levels in UK hens.”

A range of interventions have been put in place across the food chain as part of the Lion scheme including: vaccinating hens, enhanced testing for salmonella, improved farm hygiene, effective rodent control, independent auditing and traceability, and keeping the eggs cool while transporting them from farm to shop.

Great. Show us mere mortals the numbers.

And any science-based body that recommends cooking food until it is piping hot is seriously suspect.

Egg farmer David Brass says the introduction of the British Lion standard has made all the difference.

“We know from back in the ’80s when all the scare started, there was an issue with eggs.

“But what the Lion standard does, it is a fully independent, audited code of practice to make sure we have standards on the farm that make sure we can’t have any of those disease problems again.

“And it has shown time after time, in those intervening years, that it is just a brilliant food safety code.”

Yup, audits make the difference (not).

This won’t end well.

In Australia, the morning shows were filled with fluff about the greatness of eggs, with no mention of the following outbreaks involving raw eggs or raw-egg sauces.

A table of Australian egg outbreaks is available at https://barfblog.com/wp-content/uploads/2015/10/raw-egg-related-outbreaks-australia-10-9-15.xlsx

Maybe not so slightly pink: Properly cooked pork chops may contain threat of Listeria and Salmonella for consumers

If you are eating leftover pork chops that have not been cooked well-done, you’re putting yourself at risk for Salmonella and Listeria exposure. While many individuals prefer to consume their pork medium, a new study published in Risk Analysis: An International Journal revealed that cooking pork chops to an acceptable temperature does not completely eliminate pathogens, providing these cells with the opportunity to multiply during storage and harm consumers.  

The study, “Impact of cooking procedures and storage practices at home on consumer exposure to Listeria monocytogenes and Salmonella due to the consumption of pork meat,” found that only pork loin chops cooked well-done in a static oven (the researchers also tested cooking on a gas stove top) completely eliminated the Listeria and Salmonella pathogens. Other levels of cooking, i.e. rare and medium, while satisfying the requirements of the product temperature being greater than or equal to 73.6 degrees Celsius and decreasing the pathogen levels, did leave behind a few surviving cells which were then given the opportunity to multiply during food storage before being consumed.  

It is generally believed that when meat is heat treated to 70 degrees Celsius for two minutes, a one million cell reduction of E. coli, Salmonella, and Listeria is achieved and thus the meat is free of pathogens and safe to eat. However, a report by the European Food Safety Authority revealed that more than 57 percent of Salmonella outbreaks in 2014 were in the household/kitchen, and 13 percent were associated with inadequate heat treatment. 

“The results of this study can be combined with dose response models and included in guidelines for consumers on practices to be followed to manage cooking of pork meat at home,” says Alessandra De Cesare, PhD, lead author and professor at the University of Bologna.  

In order to assess the pathogen levels in cooked pork, the researchers, from the University of Bologna, the Institute of Food Engineering for Development and the Istituto Zooprofilattico delle Venezie, tested 160 packs of loin chop. The samples were experimentally contaminated with 10 million cells of L. monocytogenes and Salmonella to assess the reduction in pathogens after cooking, in accordance with the Food Safety and Inspection Service (FSIS) and British Retail Consortium (BRC) specifications (ensuring a reduction of at least 100,000 and 1,000,000 cells, respectively). The samples were contaminated on the surface, to mimic contamination via slaughter and cutting.  

The samples were divided into groups to be cooked either on gas with a non-stick pan or in a static oven. In each setting, the pork chops were cooked to rare, medium, and well-done. For each cooking combination, 40 repetitions were performed for a total of 240 cooking tests.  

The researchers also interviewed 40 individuals between the ages of 20 and 60 to determine household consumer habits regarding doneness preferences. Prior published research was referenced to define meat storage practices and the probability that consumers store their leftovers at room temperature, in the refrigerator or discard them immediately. Growth rate data for the pathogens at each temperature were obtained using the software tool ComBase.  

The only cooking treatment able to completely inactivate the pathogens was oven well-done, which achieved a reduction between one and 10 million cells. Statistical analyses of the data showed significant differences related to level of cooking and cooking procedure. However, the researchers explained that factors such as moisture, water activity, fat levels, salts, carbohydrates, pH, and proteins can impact the cooking treatment and effectiveness and, as a consequence, on bacteria survival. These results emphasize the needs to consider the form of pork (such as whole muscle versus ground) being cooked, in addition to the final temperature necessary to inactivate pathogens.  

The results show that a reduction between one and 10 million of pathogen cells was reached when applying all of the tested cooking treatments, with product temperatures always reaching 73.6 degrees Celsius or greater. However, according to the simulation results using the obtained cell growth rates, the few surviving cells can multiply during storage in both the refrigerator and at room temperature, reaching concentrations dangerous for both vulnerable and regular consumers.  

After storing leftovers, there was a probability for the concentration of pathogens to reach 10 cells ranging between 0.031 and 0.059 for all combinations except oven well-done. Overall, the mean level of exposure to Listeria and Salmonella at the time of consumption was one cell for each gram of meat. The results obtained from this study can be implemented in guidelines for consumers on practices to follow in order to manage cooking pork meat at home.  

 

NZ campy outbreak cost $21m

In Aug. 2016, some 5,500 people in a New Zealand town of 14,000 were sickened with Campylobacter linked to the water supply and three died.

Didn’t chlorinate.

Eric Frykberg of RadioNZ reports the NZ Ministry of Health has found Havelock North’s water contamination cost about $21 million – with residents the worst affected.

The campylobacter infection hit the town last August and afflicted more than 5,000 people with illness, filling the hospital and potentially contributing to three deaths.

The investigators measured the next best thing that people could have been doing if they had not been sick. That and the value of direct costs added up to the total figure of $21,029,288.

A report commissioned by the ministry said some 5088 households were affected by the crisis, and the cost to each household was about $2440.

Those costs included the cost of people getting sick and being unable to go to work or school or carry out other tasks.

Some were unable to look after their children, while others had to drive all over town to visit doctors or to get fresh water or other supplies.

They also had to do far more laundry and cleaning.

This left the households to foot a bill of more than $12,420,000 making up the majority of all costs from the crisis.

The report also said not all consequences of the outbreak could be quantified in monetary terms, with personal stress, loss of public faith in the water supply, and “scarring” of the community adding to the societal bill.

The report said about 25 percent of the population of Havelock North was aged over 65 based on the 2013 Census, and the town also had a large number of school aged children.

About those assumptions: The problem with models

This is the stuff that friend-of-the-barfblog Don Schaffner gets excited about: Modelling.

Belgian researchers attempted to predict future rates of specific foodborne illnesses to guide policy efforts and came up with this:

Salmonellosis, campylobacteriosis and listeriosis are foodborne diseases. We estimated and forecasted the number of cases of these three diseases in Belgium from 2012 to 2020, and calculated the corresponding number of disability-adjusted life years (DALYs). The salmonellosis time series was fitted with a Bai and Perron two-breakpoint model, while a dynamic linear model was used for campylobacteriosis and a Poisson autoregressive model for listeriosis.

The average monthly number of cases of salmonellosis was 264 (standard deviation (SD): 86) in 2012 and predicted to be 212 (SD: 87) in 2020; campylobacteriosis case numbers were 633 (SD: 81) and 1,081 (SD: 311); listeriosis case numbers were 5 (SD: 2) in 2012 and 6 (SD: 3) in 2014.

After applying correction factors, the estimated DALYs for salmonellosis were 102 (95% uncertainty interval (UI): 8–376) in 2012 and predicted to be 82 (95% UI: 6–310) in 2020; campylobacteriosis DALYs were 1,019 (95% UI: 137–3,181) and 1,736 (95% UI: 178–5,874); listeriosis DALYs were 208 (95% UI: 192–226) in 2012 and 252 (95% UI: 200–307) in 2014.

New actions are needed to reduce the risk of foodborne infection with Campylobacter spp. because campylobacteriosis incidence may almost double through 2020.

Burden of salmonellosis, campylobacteriosis, and listeriosis: a time series analysis

21.sep.2017

Eurosurveillance

Maertens de Noordhout et al.

http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=22877

Barf scam: UK cracks down

Food is, and remains, 21st century snake oil.

For every fatal, life-threatening or barf-inducing foodborne illness, there’s a grifter, huckster or con around the corner.

According to Joe Hinton of the Daily Star, hoteliers in popular resorts say holidaymakers have been suffering “harassment” from conmen.

The fraudsters convince tourists to make false claims and then take a cut of any payout. A source told the Daily Star Sunday: “This is almost as big a business as drugs in some places.

“Yes, the authorities are trying to crack down, but there are still hundreds going through every week.

“Hotels don’t want the hassle of legal fees so they pay out more often than not.

 “All you need is a picture of a receipt for anti-sickness medication.

“Most people get £2,000 a claim. The tout skims off the top and so does the law firm.”

Now police are going undercover to catch the fraudsters, who are costing the hotel industry £60million a year.

The investigation has been backed by UK tour operators.

Freedom of Information documents seen by the Daily Star Sunday show that Jet2, Thomas Cook, Monarch and TUI are looking into hundreds of bogus claims in Mallorca and other islands.

The documents said: “The rise in the number of fraudulent claims is having a serious impact on contracts for next season as hoteliers turn to other markets such as Germany.

“And Spanish police are eager to make some arrests to start setting a clear example.”

UK tour operators and Spanish hotels have been hit with scores of compensation claims in the last few months.

Swindlers are making official complaints about food poisoning.

Then, on arrival in the UK they are getting anti-sickness drugs. Under our laws they don’t even need a doctor’s note – a pharmacy receipt is enough to make a claim.

Millions have already been paid out to holidaymakers – leading to chefs in the resorts being unjustly sacked.

Last week Brit mum Laura Joyce, 37, was arrested in Mallorca on suspicion of running a £9million holiday sickness scam.

She is accused of using middlemen to encourage holidaymakers to fake illnessness to claim compensation.

Jet2 has now hired private detectives to nail the cowboy companies touting for business.

It has already caught one couple touting for business in Benidorm.

£60,000 fine: Halal or not, food safety basics are the same

Adam Halal Foods Ltd of Nechelles, Birmingham has been ordered to pay more than £68,000 after being convicted of five charges relating to failures of hygiene controls at their premises.

Following inspections of the company’s cutting plant and cold store in Birmingham by the Food Standards Agency (FSA) on 31 May and 8 September 2016, Adam Halal Foods Ltd were summoned to appear before Birmingham Magistrates Court on 2 August 2017 on five charges. These charges related to their failure to ensure that meat was kept at the correct temperature on their premises.

The Court fined the company £60,000, ordered it to pay the FSA’s costs of £8,043.74 plus an additional £120 victim surcharge making a total of £68,163.74.

FSA Chairman, Heather Hancock, said: ‘The FSA takes these breaches of food safety regulations very seriously. We welcome this substantial fine for these totally unacceptable hygiene breaches. This sends a clear message to other plants that fail to uphold the required standards of food safety: we will investigate and we will look to prosecute.’

Heston or Hugh? Sous-vide risk

Scientists from Public Health England analysed 34 meals from restaurants, hotels and pubs which were mostly made up of chicken or duck breast cooked in a water bath.

They found the ‘sous-vide’ method of simmering vacuum-packed foods in a water bath could increase the risk of food poisoning.

The technique, pioneered by celebrity chefs like Heston Blumenthal, is lauded for its ability to preserve flavour and texture, but it braises food well below the 100C boiling point of water

Sales of sous-vide machines, which can cost up to £400, are reported to have increased by around 300 per cent in recent years in the UK 

The results, in the journal Epidemiology and Infection, showed ten had ‘unsatisfactory’ levels of bacterial contamination and another eight were borderline.

Microbiologist Professor Hugh Pennington, who investigated the deaths of 21 people in Scotland in 1996 from an outbreak of E.coli, said: ‘I would not want to eat anything that had not been heated through properly.’

I’ll go with Hugh.

31 sickened by E. coli O55 in Dorset: Almost 4 years later, health-types’ report is public

In Dec. 2014, an outbreak of E. coli O55 was identified in Dorset, UK with at least 31 sickened. Public Health England (PHE) and local environmental health officials investigated and found nothing, other than cats were also being affected.

There was a protracted battle between local residents affected by the outbreak, and the lack of disclosure by PHE, documented in June, 2017.

But now, the health-types have gone public, in a report in the current issue of Eurosurveillance.

The first documented British outbreak of Shiga toxin-producing Escherichia coli (STEC) O55:H7 began in the county of Dorset, England, in July 2014. Since then, there have been a total of 31 cases of which 13 presented with haemolytic uraemic syndrome (HUS). The outbreak strain had Shiga toxin (Stx) subtype 2a associated with an elevated risk of HUS. This strain had not previously been isolated from humans or animals in England. The only epidemiological link was living in or having close links to two areas in Dorset.

Extensive investigations included testing of animals and household pets. Control measures included extended screening, iterative interviewing and exclusion of cases and high-risk contacts. Whole genome sequencing (WGS) confirmed that all the cases were infected with similar strains. A specific source could not be identified. The combination of epidemiological investigation and WGS indicated, however, that this outbreak was possibly caused by recurrent introductions from a local endemic zoonotic source, that a highly similar endemic reservoir appears to exist in the Republic of Ireland but has not been identified elsewhere, and that a subset of cases was associated with human-to-human transmission in a nursery.

Recurrent seasonal outbreak of an emerging serotype of shiga toxin producing Escherichia coli (STEC O55:H7 STX2A) in the South West of England, July 2014 to September 2015

Eurosurveillance, vol 22, issue 36, 07 September 2017, N McFarland, N Bundle, C Jenkins, G Godbole, A Mikhail, T Dallman, C O’Connor, N McCarthy, E O’Connell, J Treacy, G Dabke, J Mapstone, Y Landy, J Moore, R Partridge, F Jorgensen, C Willis, P Mook, C Rawlings, R Acornley, C Featherstone, S Gayle, J Edge, E McNamara, J Hawker, Balasegaram, DOI: http://dx.doi.org/10.2807/1560-7917.ES.2017.22.36.30610,

http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=22872

Going public: Early disclosure of food risks for the benefit of public health

Mar.17

NEHA, Volume 79.7, Pages 8-14

Benjamin Chapman, Maria Sol Erdozaim, Douglas Powell

http://www.neha.org/node/58904

Often during an outbreak of foodborne illness, there are health officials who have data indicating that there is a risk prior to notifying the public. During the lag period between the first public health signal and some release of public information, there are decision makers who are weighing evidence with the impacts of going public. Multiple agencies and analysts have lamented that there is not a common playbook or decision tree for how public health agencies determine what information to release and when. Regularly, health authorities suggest that how and when public information is released is evaluated on a case-by-case basis without sharing the steps and criteria used to make decisions. Information provision on its own is not enough.

Risk communication, to be effective and grounded in behavior theory, should provide control measure options for risk management decisions. There is no indication in the literature that consumers benefit from paternalistic protection decisions to guard against information overload. A review of the risk communication literature related to outbreaks, as well as case studies of actual incidents, are explored and a blueprint for health authorities to follow is provided.

Posers: UK holidaymakers warned with prison if they fake food poisoning on holiday

A bout of food poisoning is the preferred excuse for celebrities too hungover to perform (see the celebrity barf section of barfblog.com).

But now, the country whose contributions to international cuisine have been mushy peas and mad cow disease, the country whose regulators say with a straight face to cook meat until it’s piping hot, is now saying that Brits abroad who fake food poisoning on holiday to get compensation will now face jail as tour operators crack down on a multi-million pound con.

I have no idea how true any of this is, and sounds more like company PR, but according to The Sun, travel firm Abta claims cowboy firms are telling holidaymakers that they won’t be prosecuted if they falsely claim to be unwell.

They even bombard returning Brits with cold calls and messages on social media asking to submit sickness compensation claims following their holiday.

In the past 18 months, UK holidaymakers submitted almost 4,000 sickness claims.

That compares to just 114 from Germans and 39 Scandinavians.

But penalties for those found to be lying include a fine, criminal record and potential imprisonment either in the UK or in the destination of their holiday.

Since spring last year, there have been 15 times more illness claims made to travel firm Tui.

It’s after tens of thousands of UK holidaymakers claimed they had got food poisoning while on holiday across the globe.

Abta’s chief executive Mark Tanzer said: “Holidaymakers need to understand that making a fraudulent claim will have consequences.

“People tempted to fabricate holiday sickness in order to make a claim should be aware that this is a crime and that they risk ending up in jail either in the UK or abroad.”

A government initiative plans to wipe out rogue companies encouraging Brits to make fake claims.

Last month it emerged the Ministry of Justice had issued six warnings and got six cowboy websites taken down.

Save the poop and get it tested.