The incidents were reported by three different customers purchasing groceries at the Woolworths supermarket at The Grove shopping complex at Golden Grove, in Adelaide’s north-east.
Police said metal needles were discovered in a punnet of strawberries and in an avocado, and thumbtacks were found in a loaf of bread.
The discoveries occurred between Saturday, June 27, and Wednesday, July 1, police said.
SA Police said the contaminations appeared to be “deliberate acts,”and are being investigated by detectives from the Northern District Crime Investigation Branch, assisted by Woolworths.
A Woolworths spokesperson said the company will provide SA Police with CCTV footage from the store to help the investigation.
About the same time, a supermarket worker in Toronto was caught cleaning shopping baskets with spit in the middle of a global health pandemic.
Essential workers in Australian supermarkets are required to regularly sanitise their hands and any high-touch surfaces.
Canada has similar rules, but employees are also required to wear gloves – something Australian supermarket employees don’t have to do under the Federal Government’s COVID-19 Hygiene Practices For Supermarkets.
Footage shows the employee, who works at a FreshCo store in Toronto, Canada, spitting into a white cloth he’s using to wipe down the green plastic carriers, before he stacks them up for customers to use.
The clip, which was filmed on July 5, by a customer who said she was “shocked and disgusted” by the act has since gone viral, with many criticising the man.
A study published in mid-June in the journal Physics of Fluids found that flushing a toilet can generate a cloud of aerosol droplets that rises nearly three feet. As reported by Knvul Sheikh of the New York Times, those droplets may linger in the air long enough to be inhaled by a shared toilet’s next user, or land on surfaces in the bathroom.
This toilet plume isn’t just gross. In simulations, it can carry infectious coronavirus particles that are already present in the surrounding air or recently shed in a person’s stool.
And while it remains unknown whether public or shared toilets are a common point of transmission of the virus, the research highlights the need during a pandemic to rethink some of the common spaces people share.
“The aerosols generated by toilets are something that we’ve kind of known about for a while, but many people have taken for granted,” said Joshua L. Santarpia, a professor of pathology and microbiology at the University of Nebraska Medical Center who was not involved in the research. “This study adds a lot of the evidence that everyone needs in order to take better action.”]
Typically, the coronavirus is most at home in cells in the lungs and upper respiratory tract. But studies have found it can also dock to cell receptors in the small intestine. Patients have been reported to experience diarrhea, nausea and vomiting among other symptoms.
A computer simulation of the toilet flushing mechanism showed that when water pours into the toilet and generates a vortex, it displaces air in the bowl. These vortices move upward and the centrifugal force pushes out about 6,000 tiny droplets and even tinier aerosol particles.
Depending on the number of inlets in the toilet, flushing can force anywhere from 40 to 60 percent of the produced aerosols high above the seat.
“It’s very alarming,” said Ji-Xiang Wang, who studies fluid dynamics at Yangzhou University and was a co-author of the study.
It’s virtually impossible to keep bathrooms sanitized all the time, and sharing a toilet may be unavoidable for family members, even when one person is sick and isolating in a separate room at home, Dr. Wang said.
As cities around the world navigate the reopening of restaurants, offices and other businesses, more and more people will also need to use public or shared restrooms. But while diners can be moved outdoors and employees spaced out, people may find it harder to practice social distancing in small bathrooms.
Aerosolized particles may still linger in single-use toilets, and bathrooms are frequently poorly ventilated spaces, which can increase the risk of exposure to infection. Users also have to consider risks from high-touch surfaces, like doorknobs and faucets.
Experience with other coronaviruses shows how quickly the fecal-oral route can lead to spread of disease. In March 2003, more than 300 people living in the Amoy Gardens apartment complex in Hong Kong got infected with the original SARS coronavirus because infectious fecal aerosols spread through faulty plumbing and ventilation systems.
Simplot Australia Pty Ltd announced in June it is conducting a recall of Leggo’s Tuna Bake with Spinach & Garlic 500g. The product has been available for sale at Coles, Woolworths, IGA and independent supermarkets in Victoria, New South Wales, Western Australia, Northern Territory, South Australia, Tasmania and online.
Only products with Best Before 1 05 22 and with a specific batch code of 12164:
The recall is due to the incorrect pH level being detected in the sauce which has the potential for microbial growth.
Food products with the potential for microbial contamination and may cause illness if consumed.
My friend Andrew Thomson writes in this piece for Hospital Health here in Australia:
COVID-19 has sharpened our focus on safety, with lockdown providing an opportunity to reflect on current approaches and where improvements to compliance policies and practices could be achieved.
Food safety management systems in Australia have largely not changed on the safety front. A one-size-fits-all approach to food safety management systems is widespread across the foodservice sector — a certain recipe for failure. All too familiar food safety problems persist at unacceptably high rates.
Leaders (at all levels) do not fully understand their food safety obligations — they are wanting a quick fix so they can tick the regulatory box.
Characteristically, a leader within an organisation will copy and paste another organisation’s food safety management system and make minimal changes; or they will download a template to assist them develop what they believe is a compliant system. This leader fills out a few text boxes here and there throughout the document, which is done in isolation of operational employee consultation and involvement. The newly created food safety management system completely lacks operational detail and bears no resemblance to site-specific operational and food law requirements.
Validating the system and developing robust verification mechanisms are poorly understood, and in many cases does not occur.
Production processes impacting on food safety are not fully understood by operational leaders and employees, or there is inconsistent understanding of the processes. If leaders and employees do not know how the food safety system works (or is supposed to work), how can they improve it?
There are significant shortcomings around resource allocation, including sub-par training — there is no genuine commitment to training, nor are there any accountability processes in place — this is just another example of ticking the box.
Food handling employees need to know:
what to do,
how to do it,
why it’s important, and
what corrective actions to take when required.
Corrective action is a critical food safety step that helps prevent a food safety incident from occurring.
The dated ‘compliance-based training’ and ‘mandatory online modules’ approach and refresher training has failed. New training and learning habits and practices will need to be created.
Implementation and meaningful review of food safety management systems rarely occur. An organisation must be able to demonstrate that it is complying with its food safety management system and conduct a regular review — a requirement of Australian food law.
A review is of critical importance as food production activities within the operation will change over time, such as when new equipment is purchased or changes are made to cooking methods.
The involvement of senior leadership is required in the review process, to provide an opportunity to examine business activity from a different perspective. Soft or inconsistent regulatory audits are simply not helpful and place the organisation and other stakeholders at risk, including the regulator. In many situations food safety management is not a priority and is not taken seriously, with a ‘she’ll be right’ approach, until there is a food safety incident or regulatory intervention. This can often lead to unwanted and negative (social) media attention.
Food safety colleague Dr Doug Powell explained that when there is an outbreak of foodborne illness many food operations will rely on a go-to soundbite, “Food safety is our top priority”.
For Dr Powell, a former professor of food safety for 17 years at the universities of Guelph and Kansas State, this sets up a mental incongruity: if food safety is your top priority, shouldn’t you show me?
The other common soundbite is, “We meet all government standards”.
With a changing regulatory landscape, advances in technology, and food products and ingredients travelling great distances, it is time for senior leadership and boards of directors to elevate the food safety conversation within their organisation.
Far too many foodservice operations are leaving brand protection to government inspectors or auditors — this is a bad idea.
Organisational leaders should commit themselves to achieving optimal industry standards in food safety management instead of aiming to meet minimum requirements. Leaders must be actively involved in celebrating team success and equally the reporting and development of risk-reduction strategies when a food safety issue arises. Leaders must hold every employee accountable for consistent adherence to recognised food law requirements and safety practices. Failing to respond to these matters leaves many organisations (and employees) vulnerable to a myriad of risks.
Kristine Goodrich of the Mankato Free Press writes the child care center in Pemberton has been fined and placed on a provisional license for violations including giving pine cleaner to children.
In January two toddlers at the Pemberton Academic Learning Services center, known as PALS, drank Pine-Sol that staff believed was apple juice, according to newly released reports from the Department of Human Services. One child vomited but the children were not seriously harmed.
The state classified the accidental ingestion as maltreatment and fined the center $1,000. Another $200 fine was levied for not promptly reporting the incident to the state.
Abigail O’Leary of the Mirror writes that a primary school hit by a wave of food poisoning caused scenes of chaos as more than 100 children were struck down.
The school, in the central Chinese province of Henan, saw pupils suffering from vomiting, stomach pain and diarrhoea.
Officials are now investigating a so-called ‘central kitchen project’ in Yucheng County, where four government-contracted catering companies are supplying school meals to 4,500 kids.
Distressing images from rural hospitals in the county show young children hooked up to intravenous drips while others are slumped on chairs in waiting areas with their parents.
More than 100 youngsters have been admitted to hospital since Wednesday (10th June). County officials said most have been discharged, but some are still receiving treatment.
This is why I avoid potlucks (not that anyone would invite Dr. food safety).
I have no idea of the kitchen prep area, nor the personal hygiene of the providerer.
According to David Opinko of Lethbridge News Now, the Government of Alberta (that’s in Canada) has made it easier for individuals to start or continue operating businesses out of their home that sell food.
Health Minister Tyler Shandro says this will also help to increase the public’s access to locally grown or processed foods.
“This regulatory change maintains our standards for food safety, supports Alberta entrepreneurs, adds new jobs, and benefits the economy by giving Albertans new opportunities to buy locally produced foods. It also makes it easier than ever to turn your passion into a home business.”
Specifically, those who sell low-risk items, or ones that have a lower ability to create food-borne illnesses, will not require food-handling permits or be subject to inspections.
SUMMARY: The Food Safety and Inspection Service (FSIS) is announcing plans to expand its routine verification testing for six Shiga toxin-producing Escherichia coli (non-O157 STEC; O26, O45, O103, O111, O121, or O145) that are adulterants, in addition to the adulterant Escherichia coli (E. coli) O157:H7, to ground beef, bench trim, and raw ground beef components other than raw beef manufacturing trimmings (i.e., head meat, cheek meat, weasand (esophagus) meat, product from advanced meat recovery (AMR) systems, partially defatted chopped beef and partially defatted beef fatty tissue, low temperature rendered lean finely textured beef, and heart meat)(hereafter “other raw ground beef components”) for samples collected at official establishments. STEC includes non-O157 STEC; O26, O45, O103, O111, O121, or O145, that are adulterants, and E. coli O157:H7. Currently, FSIS tests only its beef manufacturing trimmings samples for these six non-O157 STEC and E. coli O157:H7; all This document is scheduled to be published in the Federal Register on 06/04/2020 and available online at federalregister.gov/d/2020-12073, and on govinfo.gov 2 other aforementioned raw beef products are presently tested for E. coli O157:H7 only.
FSIS also intends to test for these non-O157 STEC in ground beef samples that it collects at retail stores and in applicable samples it collects of imported raw beef products. FSIS is requesting comments on the proposed sampling and testing of ground beef, bench trim, and other raw ground beef components. FSIS will announce the date it will implement the new testing in a subsequent Federal Register notice. Additionally, FSIS is responding to comments on the November 19, 2014, Federal Register notice titled “Shiga Toxin Producing Escherichia coli (STEC) in Certain Raw Beef Products.” FSIS is also making available its updated analysis of the estimated costs and benefits associated with the implementation of its non-O157 STEC testing on raw beef manufacturing trimmings and the costs and benefits associated with the expansion of its non-O157 STEC testing to ground beef, bench trim, and other raw ground beef components.
These high-risk activities included drinking or gargling diluted bleach solutions, soapy water, and other cleaning and disinfectant solutions, which 4% of the survey respondents said they have done. It also including trying to clean their hands or skin (18%) or misting their bodies (10%) with household cleaning and disinfectant products.
But the most common high-risk thing to do was applying bleach to food items such as fruits and vegetables, which 19% did. Umm, don’t do this. Your food isn’t a bathroom tile. You can’t just apply bleach to food and then expect to wipe it off completely. Anything that you put on food could potentially seep into the food and eventually make it into your mouth, assuming that’s where you end up putting your food.
Victoria’s Apollo Bay Distillery (that’s in Australia) has recalled its SS Casino Dry Gin as a number of the 700ml bottles were filled with hand sanitiser. The liquor company said the recall affects nine bottles sold from June 5-7 2020.
The bottles were sold at Great Ocean Road Brewhouse in Victoria, according to a statement from Food Standards Australia New Zealand (FSANZ).
The food safety group said that Apollo Bay Distillery’s gin was recalled as it was labelled as gin, but does not contain gin. FSANZ said the product had non-compliant labelling and did not have a shrink wrap seal.
The bottles contain 1.45 per cent glycerol and 0.125 per cent hydrogen peroxide, which may cause illness when consumed. FSANZ advised consumers not to drink it as it may result in harmful side effects such as nausea, headaches, dizziness, bloating, vomiting, thirst and diarrhea.
And on the 40th anniversary of the release of The Blues Brothers, which helped to once again revitalize American knowledge of the country’s musical wonderfulness, enjoy.
Since knowledge and understanding of waterborne pathogens and their diseases are well illuminated, a few research publications on the prevalence of pathogenic microorganisms in various household sink drain pipes are often not extensively examined. Therefore, this study aims to (a) assess and monitor the densities of the bacterial community in the different natural biofilm that grow on plastic pipelines, (b) to detect Escherichia coli , Salmonella , and Listeria spp. from natural biofilm samples that are collected from the kitchen (n = 30), bathroom (n = 10), laboratories (n = 13), and hospital (n = 8) sink drainage pipes.
Three bacterial species selected were assessed using a culture‐dependent approach followed by verification of isolates using both BIOLOG GEN III and polymerase chain reaction. The estimated number of each bacterium was 122 isolates, while 60, 20, 26, and 16 isolates were obtained from the natural biofilm samples, kitchen, bathroom, laboratories, and hospital, respectively. As for the tests, in all types of biofilm samples, the overall bacterial counts at low temperature (22°C) were higher than those at high temperature (37°C). Meanwhile, E . coli had the most significant number of bacterial microorganisms compared to the other two pathogens. Additionally, the most massive cell densities of E . coli , Salmonella , and Listeria species were discovered in the biofilm collected from the kitchen, then the hospital.
Statistically, the results reveal that there is a positive correlation (p ≥ .0001) with significance between the sources of biofilm. This work certainly makes the potential of household sink drain pipes for reservoir contagious pathogens more explicitly noticeable. Such knowledge would also be beneficial for prospective consideration of the threat to human public health and the environment.
Prevalence of E. coli, salmonella, and listeria spp. as potential pathogens: A comparative study for biofilm of sink drain environment
A week ago, South Australian police announced they were investigating after needles and thumbtacks were found in various food items including strawberries at an Adelaide suburban supermarket.
